Bills Unbelievable Double Stuffed Potatoes

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!!

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 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

1. Bake potatos at 400 degrees until done.
2. While hot cut large opening on top and scoop out into a med large bowl.
3. Add each item while beating with a mixer.
4. Beat until fairly creamy with some small lumps and restuff in scooped out potato skin.
5. Reheat when you are ready and serve. It can be made a day ahead.
6. 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.