4 ounces cheddar cheese, shredded (1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, softened
3 scallions, sliced thin
salt and pepper
Adjust an oven rack to the middle position and heat the oven
to 450 degrees. Poke a few holes in each potato with the tines of a fork and
microwave the potatoes on high until slightly soft to the touch, 6 to 12
minutes, turning them over halfway through.
Carefully transfer the potatoes to the oven and cook
directly on the hot oven rack until a skewer glides easily through the flesh,
about 20 minutes. Remove the potatoes from the oven and allow to cool for 10
minutes. Reduce the oven temperature to 350 degrees.
Slice the potatoes in half. Using a spoon, scoop the flesh
out of each potato half into a bowl, leaving about a 1/4-inch-thick shell. Arrange
the shells upright on a baking sheet and return them to the oven. Bake the
shells until they are dry and slightly crisp, about 10 minutes. Meanwhile, mash
the potato flesh until smooth. Stir in the cheddar, sour cream, buttermilk,
butter, and scallions. Season with salt and pepper to taste
Remove the shells from the oven and increase the temperature
to 500 degrees. Carefully spoon the potato mixture into the shells. Bake the
stuffed potatoes until they are spotty brown and crisp, about 15 minutes. Allow
to cool for 10 minutes before serving.
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