Oh and another great thing about these potatoes is that you can make them ahead of time. You bake the potatoes, mix up all the filling, fill the shells, and then put them in the fridge until you want to bake them. And they’re already perfectly portioned! Enjoy!
4 baking potatoes (about 2 pounds)
¾ cup sour cream
6 tablespoons butter, softened
2 ounces cream cheese, softened
2 green onions, chopped
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon thyme
¼ cup milk
¾ cup grated Cheddar cheese
Poke potatoes once with a knife and bake in a 400 degree oven for 1 hour our until tender.
When cool enough to handle, cut potatoes in half lengthwise and spoon out the inside and place in a large mixing bowl. (Leave about a ¼ inch of the flesh of the potato still intact around the edges.) Set skins in a large baking dish.
Add sour cream, butter, cream cheese, onions, salt, pepper, thyme, and milk to the potatoes and mash (I like to use an electric hand mixer) until light and smooth (add more milk if needed). Fold in cheese and then spoon mixture into potato skins. Sprinkle with paprika for garnish.
Place in fridge until ready to bake. Bake for 20 minutes at 350 degrees F.