Versatile potatoes were brought to America by Irish immigrants and the first crop dates to 1719 in New Hampshire. Idaho grows more potatoes than any other state and began doing so in 1838 with a disease-resistant variety. Potatoes were once considered food for animals though eventually their value skyrocketed. It was during the Alaskan Klondike gold rush of 1897-1898 that they were prized for their vitamin C content and nearly worth their weight in gold since nutritious vegetables were scarce. This recipe takes regular baked potatoes to the next level with variations including the addition of bacon bits and chives. As with most potato recipes, this is true American comfort food.
Recipe Servings: 4
Ingredients
- 4 large baking potatoes
- 1 tsp vegetable oil
- ¾ cup sour cream
- 2 Tbsp butter
- ¼ cup milk
- Nutmeg, pinch
- Salt and freshly ground black pepper, to taste
Directions
- Preheat the oven to 400°F.
- Poke potatoes with a fork to create vents for steam. Rub each potato with a little oil.
- Bake potatoes for about 1 hour, until soft inside. Let cool just a few minutes.
- Handling with care, cut each potato in half. Scoop out the inside of each potato, leaving the skin and a small layer of potato in each half.
- Mash the potato insides with the sour cream, butter, nutmeg, salt, and pepper. If needed, gradually add milk to create the right consistency.
- Scoop the mashed potatoes back into the hollowed-out potato skins, dividing the mixture evenly.
- Place on a baking sheet and return to the oven for up to 20 minutes, until heated through.
Notes
Bacon crumbles, chives, and cheddar cheese are often used as toppings to augment this recipe.
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