4 medium sized baking potatoes, scrubbed and dried
1 cup cheese of choice (cheddar, Gruyere, feta, blue cheese or Gorgonzola would be good--really any good strong cheese)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons butter, melted
- Adjust oven rack to lower middle position and preheat oven to 450°. Pierce each potato several times with a fork, and microwave on high for 6 to 12 minutes or until slightly soft to the touch.
- Transfer the potatoes to the oven and cook directly on the hot oven rack for 20 minutes or until a skewer or cake tester go easily through the potato. Remove the potatoes from the oven and allow to cool for at least 10 minutes. Reduce the oven temp to 350°.
- Once cool enough to touch, slice the potatoes in half lengthwise. Using a spoon scoop out the flesh of the potato and reserve, leaving about 1/4 inch thick shell. Arrange the potato shells onto a baking sheet and return them to the oven. Bake the shells until they are dry and slightly crisp, about 10 minutes. Meanwhile mash the reserved potato flesh until smooth. Add in the cheese, sour cream, buttermilk, and butter. Salt and pepper to taste.
- Increase the oven temp to 500°. Spoon the potato mixture into the shells. Bake the stuffed potatoes until they are spotty brown and crisp, about 10 to 15 minutes. Allow to cool for 10 minutes before serving.