Recipe by Chef Stacey Stoudemire, of Simply Elegant Catering, in honor of Lewis B. Dorcas
- 5 lbs large baking potatoes
- 1/2 cup butter, melted
- 3/4 cup sour cream
- 3 ounces fat free cream cheese or 3 ounces cream cheese
- 2 teaspoons salt or 2 teaspoons salt substitute
- 1 teaspoon ground black pepper
- 1/2 tsp garlic powder
- 4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Place potatoes, not touching, on a large baking sheet (you may need two baking sheets).
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes “give” when gently squeezed, indicating they are done.
- In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding sour cream as needed to make potatoes the consistency of slightly stiff mashed potatoes (you may need a little more or less sour cream to get the final desired consistency).
- Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- Return filled shell to baking sheet.
- Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.