
INGREDIENTS
• 12 medium potatoes
• 1/4 cup half and half
• 1/4 cup butter
• 1/2 cup sour cream
• 1 8 oz cream cheese, softened
• 1 cup sharp cheddar
• 1/2 cup Pecorino cheese
• 2 teaspoons sea salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• olive oil
• 2 tablespoons
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Wipe the potatoes thoroughly with paper towel. Peirce potatoes throughout with a fork, then rub with olive oil and sprinkle with sea salt.
- Place the potatoes on a large baking sheet and bake for 1 hour or until tender in the center. Let potatoes cool long enough to handle.
- When the potatoes are cool enough to handle, cut them lengthwise and take out the center with a spoon and place in a large bowl. Set skins aside.
- Add your half and half, butter, sour cream, cream cheese, sharp cheddar, Pecorino, salt, pepper, garlic powder and onion powder. Mix well with a hand blender until combined and potatoes are smooth. Spoon the mixture into the potato skins.
- Garnish potato(s) with parsley