Ingredients
For the potatoes:
4 large russet potatoes
3 tablespoons canola oil
½ - ¾ cup whole milk
¼ cup Kerrygold garlic and herb butter, softened
½ cup shredded parmesan cheese
4 ounces cream cheese, softened
2 tablespoons chopped chives
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon garlic powder
For the topping:
2 cups cheese straws, crushed
2 tablespoons unsalted butter, melted
Tools Needed
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Bake with Me
Preparation
Preheat oven to 400℉. Line a baking tray with aluminum foil. Set aside.
Rub the potatoes with canola oil and place on the line baking tray. Bake the potatoes in the oven for 45-60 minutes, or until softened when pierced with a fork.
Remove potatoes from the oven and decrease oven temperature to 350℉.
With a sharp knife, slice the potatoes in half, lengthwise, and scoop the insides into a large mixing bowl. Careful to keep the skins intact and leave on the baking tray.
Add milk, butter, parmesan cheese, cream cheese, chives, salt, pepper, and garlic to the mixing bowl with the potato. Use an electric hand mixer to blend together until smooth and creamy.Â
Evenly divide the creamy potato filling back into the potato skins.Â
In a small mixing bowl, combine the crushed cheese straws and melted butter. Add topping over the filled potatoes.
Place the potatoes back into the oven for 15-20 minutes, or until heated through.
Allow to cool for 5-10 minutes before serving. Enjoy!
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