Double Stuffed Potatoes

When my father worked the night shift, my Mom made all-in-one meals because he liked his meals to have meat, potatoes, and a vegetable, separately.  Some nights she made a big salad with everything in it from boiled eggs, fruit, vegetables, ham and cheese served with ranch dressing or she would doctor up ramen noodles with all kinds of things.  The night she made double stuffed potatoes as a meal in a potato when I was a teenager, I was instantly in love!  They were super cheesy with scallions, sour cream and kielbasa.  It was an exciting change to have a meal in a potato as it broke the monotony of daily meals. Breaking the rut of serving the same meals week after week is a challenge especially as I now see the lackluster look on my own children's faces as we eat one of my ten or so go to weekly meals.  Thanks Mom for the new taste experiences!  

The tang of buttermilk gives these potatoes a mouthwatering savoriness. These are a great accompaniment to burgers, meatloaf, or any grilled meat.  I would mix in kielbasa if all family members enjoyed  so I serve it on the side.

Double Stuffed Potatoes

makes 12 half potatoes

6 medium russet potatoes scrubbed

¾ cup buttermilk -

½-¾ cup sour cream

6 ounces grated sharp cheddar cheese

3 tablespoons softened butter

2 shallots, 4 scallions, or ½ small onion (yellow, red, Vidalia) finely chopped

Handful of  parsley finely chopped

Salt and Pepper to taste

Bake potatoes in oven at 450 F° until fork pierces flesh easily. Allow to cool 10 minutes.

Slice potatoes in half and scoop out potato and put in a large bowl. Scrape out the potatoes leaving enough flesh on the inside of the skin to give the skin enough structure to stand on its own.

Mix in the butter, cheese, buttermilk, sour cream, onions, parsley, salt and pepper in with the potato flesh. 

Mash to a smooth consistency - I do this with a fork.

Spoon the potatoes into the skins.

Bake  until potatoes are crisp and brown. 
Served with Juicy Lucy hamburgers for a stuffed theme!