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SERVES:
4-6

INGREDIENTS:

8 small or 4-6 medium large Russet potatoes
olive oil for rubbing potatoes

4-ounces grated cheddar cheese
1/2 cup chopped green onion
1/3 cup grated parmesan cheese
1/2 cup plain yogurt
3-4 Tbs olive oil

smoked paprika for sprinkling on top of each potato (or regular paprika)

PROCEDURE:

Preheat the oven to 425 degrees.

Rub the baking potatoes with olive oil, lay them out onto a baking tray and place the tray onto the center rack of the oven.

Small Russets will take around 40 minutes to bake, large Russets will take an hour or so to bake, and you can easily insert a fork into the center when they're done.

While the potatoes are baking grate 4-ounces of cheddar cheese and chop about 1/2 cup green onions.

Once the potatoes are done, let them cool down for a bit. And then slice off about 1/4 - 1/2 inch of each top flat side. Then scoop out the insides, leaving a 1/4-inch thick wall of potato skin.

Once you've scooped all the potato into a mixing bowl, add the grated cheddar cheese, add about 1/3 cup grated parmesan cheese, add the green onions, 1/2 cup plain yogurt, 3-4 Tbs olive oil and a little salt and pepper to taste and mash it up.

Make sure you turn the oven down to 375 degrees after baking the potatoes the first time and, after putting the stuffing back into the potatoes, sprinkle a little more parmesan cheese over the top and sprinkle a little smoked paprika over the top and pop the tray back into the oven.

Once they're hot all the way through (20 minutes or so) they're good to go!

HINTS:

Substitute sour cream for the yogurt.