Gaia's Greens

Yield: 4 servings

Prep Time: 30 minutes

Total Time: 2 hours




Ingredients:

• 2 large russet potatoes
  
• ½ cup sour cream
  
• ½ cup of your favorite cheese – shredded or crumbled
  
• ½ stick butter
  
• 2 cloves garlic, minced
  
• 1 ½ teaspoons fresh rosemary, chopped
  
  

1. Preheat oven to 400°. Peirce potatoes with a knife and place directly on oven rack. Bake until cooked through, about 1 hour.
   
   
2. Transfer to a baking sheet and cool at least 5 minutes. Cut off top third of each potato.
   
   
3. Scoop flesh from tops, and save them for potato skins! Scoop flesh from potato bottoms, leaving a ¼ inch thick shell all around.
   
   
4. Combine potato flesh, ¼ cup sour cream, ¼ cup cheese, butter, garlic and rosemary in a large bowl. Mash until smooth and taste for seasoning, adding salt and pepper as necessary.
   
   
5. Transfer to a pastry bag with a star tip (or use a large Ziploc bag with one corner snipped off) and pipe potatoes back into shells.
   
   
6. Bake until heated through and brown on top, about 25 minutes.
   
   
7. Top each potato with sour cream and remaining cheese.

Try the recipe with goat cheese or blue cheese for a new taste!