This is 12 medium size baked Russet potatoes. I bake them until tender, about 1 hour in a 400 degree oven. Let them cool a little then slice in half. With a spoon take the potato out of it's skin without damaging the skin. I put the inside of the potato in my kitchen aid. Add 1 cup of soft butter, 3/4 of a container of sour cream (16 oz.) 1 teaspoon of onion powder, salt and pepper to taste, 1 cup shredded cheddar cheese. Mix this well then put back in the potato skins. Sprinkle more shredded cheese on top and melt.
This looks like I am cooking for an army but they freeze well. It's a great plan ahead side dish!
Enjoy!
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