Mom'S Famous Half-Shell Potatoes
- FOR PRE-BAKING
- vegetable oil, to coat potatoes before baking
- kosher salt, to sprinkle on potatoes before baking
- aluminum foil, to wrap potatoes before baking
- POTATOES
- 6 medium russet potatoes
- 2 tablespoons salted butter
- 2 tablespoons real mayonnaise
- 1/3 cup whole milk
- 2 tablespoons finely chopped vidalia onions
- 1/2 cup shredded sharp cheddar cheese (for filling)
- kosher salt, to taste
- finely ground pepper, to taste
- TOPPING
- 1 1/2 cups sharp cheddar cheese (for topping)
- paprika (for garnish)
- PREHEAT oven to 400u0b0F with rack in the center position.
- WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.
- PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.
- REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350u0b0F.
- REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.
- WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.
- FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.
- BAKE potatoes on the center rack in oven, for 15 minutes.
- COOL baked potatoes for 3-5 minutes.
- SERVE and enjoy!
baking, vegetable oil, kosher salt, aluminum foil, potatoes, russet potatoes, butter, mayonnaise, milk, vidalia onions, shredded sharp cheddar cheese, kosher salt, ground pepper, topping, cheddar cheese, paprika
Taken from www.food.com/recipe/moms-famous-half-shell-potatoes-323977 (may not work)