Ingredients:
- 4 medium russet potatoes
- 2 Tablespoons Garlic Gold® Oil
- 2 medium onions, minced
- 6 ounces shredded cheese, such as Jarlesberg or Swiss
- 1 cup sour cream
- ¼ cup Garlic Gold®
- Garlic Gold® Sea Salt Nuggets
- Additional Garlic Gold® Nuggets and freshly ground pepper for garnishing
Preheat oven to 375 degrees. Poke potatoes with a fork and rub lightly with 1 Tablespoon of the Garlic Gold® Oil. Place the potatoes directly on hot oven rack and bake for about 1 hour, turning halfway through, until the skins are crispy and brown and a skewer pierces the potato all the way through. Set aside baked potatoes and allow to cool for about 10 minutes.
Meanwhile, heat the remaining 1 Tablespoon Garlic Gold® Oil in a medium skillet on medium; sauté the minced onions, stirring occasionally, until the onions are lightly browned.
Cut each potato in half and, using a potholder or clean cotton glove, scoop out the insides from each potato into a medium bowl, leaving about ½ inch thick flesh with the skins. Carefully transfer the potato shells to a large cookie sheet.
Mash the potato insides with a fork until just a few chunks remain. Stir in 1 cup of the shredded cheese, sour cream, onion mixture, and Garlic Gold®. Add Garlic Gold® Sea Salt Nuggets to taste. Sprinkle with remaining cheese, Garlic Gold® Nuggets, and freshly ground pepper.
Bake the stuffed potatoes in the 375 degree oven about 20 minutes, or until crisp and bubbly on top.
Serves 8
If you liked this recipe, you’ll love these products:
- Garlic Gold® Oil
- Garlic Gold® Nuggets
- Garlic Gold® Sea Salt Nuggets
- Garlic Gold® Oil
