There are some exciting things happening at Vegetarian & Cooking! ... more so than usual. For the first time ever we have guest photographer. Kayla is a friend from law school who also does professional photography, you can find her website here. Kayla, Becky and I had a great time working on this recipe and we're hoping to do more collaborations. The most exciting thing is that this is blog one out of four for Kayla's photos, check back throughout February because we have three more blogs coming with our guest photographers photos.
The original idea for this recipe comes from this blog.
-Salt and Pepper
There are no ingredient amounts because it will just depend on personal preference and how much potato you end up with. My ranges went from a few table spoons to about a fourth of a cup. Adjust them to taste.
Preheat the oven to 450.
|Wash and dry the potatoes.|
|Coat the potatoes in olive oil.|
|Spread the potatoes on a baking sheet.|
|Cook for 30 minutes.|
|When the potatoes are cool enough to touch, cut each in half.|
|Scoop out some of the inside of each potato.|
Collect the insides in a bowl.
|Mix in the butter, sour cream and some of the cheese.|
|Spoon some of the mix back in to the potato shells.|
|Cut up some green onion.|
|Add more shredded cheese.|
|Bake for another 10-15 minutes.|
This appetizer was so great! It was easy to make and the taste was so worth the extra work. It's easy to make for a party because you could restuff the potatoes, then cook them the extra ten-fifteen minutes when you get to the party. Try this recipe out for your next party...if you're making it for Super Bowl Sunday, you might want to double the recipe because these will go fast!