- 8 large Russet potatoes, washed and dried
- Vegetable oil to coat
- 1 stick of butter (1/2 cup)
- 1/2 C half-and-half
- 1 C sour cream
- 1 C shredded cheddar cheese (plus 1/2 C more for garnish)
- 1/2 C shredded gruyere cheese
- 1/4 C chopped chives
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 tbsp chopped chives (for garnish)
Preparation Preheat oven to 450 degrees. Rub the potatoes with vegetable oil and wrap each one in aluminum foil. Bake for 1 hour or until fork tender. Remove from oven and let cool.
Carefully cut 6 of the potatoes in half length-wise. Scoop out the flesh into a glass bowl, leaving a thin layer intact with the skin (like a little bowl). Peel the remaining 2 potatoes and mash them in the bowl with the others.
Heat the half-and-half and melt the butter in it (do not boil). Add the half-and-half and melted butter to the potato mixture along with the sour cream, cheddar cheese, gruyere cheese, chives, salt, pepper, and garlic powder. Mix well and fill the “potato bowls” with the mixture. Top with the 1/2 cup of cheddar cheese and bake for 20 minutes at 350 degrees. When done, put on a serving platter, garnish with the chives, and serve immediately.