You can think of this as cheddar buttermilk mashed potatoes in a potato skin. In other words, potato heaven two ways, combined into one bite. I was trying to think of something new to do with potatoes and I had never done a stuffed potato, so I baked them off, cut them in half, scooped out the flesh, mixed that with some cheddar and buttermilk and turned it into mashed potatoes, then put it back into the potato skin. I must say, what I particularly enjoy about this dish is the smoothness of the mashed potatoes against the outer potato skin shell. These disappeared VERY quickly, and I love how versatile they are, since you could put basically anything you want in here…bacon, chives, scallions, sour cream, etc. Let’s get to the recipe:
1 lb russet potatoes (very important to use a baking potato, not a waxy potato)
1/2 cup buttermilk
1/4 cup plain yogurt (or sour cream)
1.5 oz grated cheddar cheese (a good one. I use Mammoth cheddar from Whole Foods)
salt and pepper
2 scallions, chopped
Preheat the oven to 350 degrees F.
Scrub the potatoes with a brush, then pierce them all over with a fork so steam can escape during cooking. Bake on a sheet pan for 1 hour, until a butter knife can easily be inserted into the potato.
When the potatoes are cool enough to handle, cut each one in half. Scoop out the flesh with a spoon (make sure not to scoop out too much, or the skin won’t be able to retain its shape), and place into a bowl.
Put the potato skins back in the oven to keep them warm. Mash up the scooped potato with a big fork or a potato masher, and stir in the buttermilk, yogurt, and cheddar cheese. Taste, and add desired amount of salt and pepper. Scoop this mixture into the potato skins.
If desired, sprinkle a little bit more cheddar on top, and broil the tops for a minute or two. Garnish with scallions, and serve. Thanks for reading and enjoy your weekend!