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1
Preheat oven 350
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2
Wrap potatoes in aluminum foil
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3
Cook potatoes for about 1 hour to an hour & 1/2, until fully cooked.
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4
Poke fork into potatoe to make sure soft.
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5
Let potatoes cool for about 15 minutes, unwrapped out of foil.
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6
Cut potatoes in half.
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7
Once cooled, spoon out potatoe but leaving skins in tacked.
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8
If potatoes are still too hot to handle, just let them cool down until you can handle them.
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9
Put all potatoes in bowl.
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10
Cut up 3 stalks of scallion, using the whole scallion and cut up small white onion to your liking.
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11
Add both to bowl.
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12
Add other ingredients to potatoes but only add the milk if needed.
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13
You don't want to make the pototoes watery.
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14
Mix all ingredients together, but don't smooth out like a mash potatoe.
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15
Make sure you taste the potatoe incase you need to add additional salt or seasonings.
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16
Then scoop potatoe back into their skins and bake until brown but don't overcook.
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17
You just want cheese basically to melt.
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18
I would cook about 20 minutes.
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19
Depends how crispy you want them.
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20
You can even top them with ranch dressing or sour cream.
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21
Serve as a side dish with your meal or with your favorite soup & salad.
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22
Enjoy!
