This is a great game day recipe because the potatoes get transformed into little edible footballs. And spuds are always great for soaking up suds.
- 5 baking potatoes, scrubbed and patted dry
- Extra-virgin olive oil, for rubbing
- Kosher salt and pepper
- 2 cups shredded cheddar cheese
- 1¼ cups sour cream, plus more for decorating
- 4 tablespoons unsalted butter, melted
1. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Rub the potatoes with the olive oil and season with salt and pepper. Put the potatoes on the baking sheet and bake until fork-tender, about 1 hour. Let the potatoes sit until cool enough to handle.
2. Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and, using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
3. Using a potato masher, mash the potato pulp until smooth. Add 1 cup of the cheese, 3/4 cup of the sour cream, butter, 1½ teaspoons of salt and 1/2 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes.
4. Put the remaining 1/2 cup of sour cream into a small resealable plastic bag. Using scissors, snip of one corner of the bag. Pipe "laces" onto the baked potatoes and serve hot.