Russet Potatoes (4)
and dry it with a paper towel. Then brush with
Oil (as needed)
. Bake at 400 degrees F (200 degrees C) for an hour.
On the long side of each recently cooked potato, slice off the top. Scoop out and reserve the potato innards, making sure to leave a bit of a wall to give the potato structure.
Melt together the
Butter (1/4 cup)
Milk (1/3 cup)
. Add to the scooped out potato and mash. Add the
Onion Powder (1 tsp)
Garlic Powder (1 tsp)
Sour Cream (2/3 cup)
Salt (to taste)
Ground Black Pepper (to taste)
and mix well. Add in some of the
Sharp Cheddar Cheese (3/4 cup)
Spoon in the potato mixture into each of the potato canoes. Top with the rest of the
Sharp Cheddar Cheese (1/2 cup)
. Leave some cheddar for topping. Cook at 400 degrees F (200 degrees C) for 15-20 minutes.