Recipe by bill mayes
In my middle age period I was lucky enough to have a boat, cool boat. During the summer weekends we cruised the Chesapeake Bay with another couple. One of the easiest meals was this one. We could make it before we left the Patomac river and have them that night after happy hour. You could always add fresh seafood before we reheated them. It was a staple for the 15 years we owned the boat. Enjoy!!
Top Review by Lavender Lynn
We made these in the morning and microwaved them in the evening -- a little brutal but in line with what the chef suggested. It didn't look like much, but you'll be sold on the first bite, especially if you're the sort who likes garlic and sour cream in your potatoes. Tasty and filling, storable and portable, all it tries to be! Made for Pick A Chef, April 2009.
- 4 large idaho potatoes
- 3⁄4 cup sour cream
- 4 tablespoons butter
- 2 cups grated cheddar cheese (good quality)
- 1⁄2 cup parmesan cheese
- 4 tablespoons goat cheese
- 1⁄2 cup whole milk
- 1 garlic clove, pressed
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon pepper (freshly ground is best)
- 1 teaspoon dried basil
- 2 tablespoons olive oil (healthy)
Directions See How It's Made
- Bake potatos at 400 degrees until done.
- While hot cut large opening on top and scoop out into a med large bowl.
- Add each item while beating with a mixer.
- Beat until fairly creamy with some small lumps and restuff in scooped out potato skin.
- Reheat when you are ready and serve. It can be made a day ahead.
- Its up to you but you can add finely chopped shrimp, lump crabmeat or chopped scallops. You can even add them all. You can add steak, veggies or ham. go crazy if you want. Make sure you use high quality cheese. Oh if you need to add milk to hit the right consistency its OK.