Ingredients
- 4 large russet potatoes (about 12 ounces each)
- 2 tablespoon olive oil
- 3/4 cup sour cream (plus more for garnish)
- 5 tablespoon unsalted butter, at room temperature
- 1 pound smoked pork, shredded
- 1/2 cup plus 4 teaspoons shredded sharp cheddar cheese
- 1/4 cup chopped green onions (scallions),white and green parts
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
Rinse the potatoes very well under cold water and scrub them clean.
Dry them well with a clean kitchen towel.
Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode).
Roll the potatoes in the olive oil and sprinkle them with salt.
Bake the potatoes for about 1 1/2 hours.
To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch.
Remove the potatoes from oven and let them rest for 5 minutes.
Do not turn the oven off.
Cut each potato in half.
Using a large spoon, scoop out the insides of the potato halves, leaving enough flesh on the skin so the shell remains intact.
Set the potato shells aside.
Put the scooped-out potato in a large bowl.
Add the sour cream, butter, and salt and pepper to the bowl, and mash with a fork until the potato filling is combined and smooth.
Fold in the pork and 1/2 cup of the cheese.
Spoon the mixture into the potato shells, and place them on a large baking sheet.
Bake in the oven for about 15 minutes or until thoroughly warmed through.
Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese and the green onions and sour cream and serve immediately.
