Herb and garlic Stuffed potatoes
5 large potatoes (about 1 pound each)
1 tbsp olive oil
2 tbsp steak spice mix (see recipe)
2 cups shredded sharp cheddar cheese (8 ounces), divided
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tbsp herb mixture (see recipe)
2 tsp of GOP mix (see recipe)
1/4 cup green onion cut on a bias
Gather the ingredients.
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Rub the potatoes with olive oil and season with the spice mix. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl.
Cut the top quarter lengthwise from each of the remaining 4 potatoes and, using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin.
Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth.
Add 1 cup of the cheese, the sour cream, butter, herb and spice mix
pipe the potato mixture back into the potato shells, top with the remaining cheese.
Bake until hot and the cheese is melted, about 15 minutes.
garnish with FGO