- 5 big russet potatoes or Idaho
- 3 – 4 tablespoons butter
- ½ cup whole milk
- 3 cups grated sharp cheddar cheese to be filled and diced
- ¼ cup thinly sliced green onions
- Freshly ground black pepper, to taste
Preheat the oven to 400 degrees F with the rack in the middle.
- Potato scrub under running water to remove dirt. Pat is dry. Pour oil and rub all over potatoes, sprinkle with salt. Take a fork and peel the potatoes to prevent them from exploding during cooking.
- Transfer potatoes to a baking sheet with wire rack / cooler inserted or placed directly on oven rack. Cook for 1 + ¼ hours to 1 + ½ hours depending on the size of the potato. To test for wisdom, press the potatoes – they should give a little.
- Remove the potatoes from the oven and allow to cool for about 10 minutes. Cut the potatoes in half horizontally (you can cut it in half vertically if you wish). Take a spoon and scoop the flesh of the potatoes into a bowl; don’t go right down to the skin, leave a thin layer of potatoes. Repeat until all potatoes have been extracted.
- Add the butter, milk, 2 cups grated cheese, green onions along with salt and pepper to taste and mash until everything is blended together. If you like your filling a little heavy, do not mash until smooth.
- Fill the potato jackets with the filling, smooth the top if desired. When all jackets are filled, sprinkle remaining cheese on top of potatoes.
- Transfer potatoes back to baking sheet and cook for 30 minutes or until cheese has melted. OR turn on your broiler and cook the potatoes until the cheese has melted – about 10 to 15 minutes depending on your broiler.
- Serve hot as is, as a side dish or with salad.