• 4 russet potatoes (~8oz.) scrubbed, dried, rubbed lightly with vegetable oil
• 4 oz. Monterey Jack cheese - shredded
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 Tbsp unsalted butter - room temp
• 3 med scallions - white and green parts sliced thin
• 1/2 tsp salt
• 1/4 cup basil pesto
• ground black pepper

• 4 russet potatoes (~8oz.) scrubbed, dried, rubbed lightly with vegetable oil
• 8 strips bacon - fry till crisp (5-7 min), drain, break into pieces
• 4 oz. Pepper Jack cheese - shredded
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 Tbsp unsalted butter - room temp
• 3 med scallions - white and green parts sliced thin
• 1/2 tsp salt
• ground black pepper

• 4 russet potatoes (~8oz.) scrubbed, dried, rubbed lightly with vegetable oil
• 4 oz. sharp cheddar cheese - shredded
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 Tbsp unsalted butter - room temp
• 3 med scallions - white and green parts sliced thin
• 1/2 tsp salt
• ground black pepper

• 4 russet potatoes (~8oz.) scrubbed, dried, rubbed lightly with vegetable oil
• 1 med onion - minced - sauteed in butter 3-4 min. until soft
• 4 oz. sharp cheddar cheese - shredded
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 3 med scallions - white and green parts sliced thin
• 1 Tbsp chipotle chiles in adobo sauce
• 2 Tbsp chopped cilantro
• ground black pepper

1. Heat oven to 400 deg. Bake potatoes on baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 60-70 min. Let cool to handle
2. Cut each potato half so sits on blunt side. Scoop flesh with spoon into a bowel, leaving 1/8“ to 1/4” flesh in each half.
3. Arrange shells on sheet and return to oven until dry and slightly crisp, about 10 min.
4. Mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.
5. Remove shells from oven. Spoon mixture into crisped shells, mounding slightly at the center. Set oven to broil and return to oven. Broil about 10 min. until spotty brown and crisp on top.

Serves: 8      Total cook time: 90 min. (70potato+10skin+10broil)
Source: Cook's Illustrated Jan 1, 1999