
I found this recipe from this site. I made them last night and they were a hit! I did modify the recipe a bit. Living in Arizona the last thing we want to do it turn on our oven in the summer (it was 110 degrees today). So I cooked my potatoes in the microwave (which is so much faster) and didn't heat the whole house while making them. I also cooked them in my convection toaster oven for the last step for 25 minutes.
- 4 russet potatoes
- 3 tablespoons whipped cream cheese (I used sour cream)
- 3/4 cup of shredded cheese
- 3 tablespoons butter
- 1/4 cup half and half
- 1/4 teaspoon onion powder
- 1/4 teaspoon season salt
- salt and pepper
Bake potatoes at 400 degrees for one hour. I used the microwave. I cleaned and poked the potatoes and cooked for 10 minutes on high. Sliced them in half and cooked for an additional 3-5 minutes. Remove potatoes from the oven/microwave and carefully slice them in half lengthwise. Scoop each potato into a bowl. Combine hot potatoes with all the ingredients, reserving half of the the shredded cheese.
After smashing the potatoes together with the ingredients salt and pepper as desired, scoop mixture into a buttered casserole dish, and sprinkle with remaining cheese. Return to the oven for 10-20 minutes until the cheesy crust is puffed slightly and golden brown. In my case I cooked them for 25 minutes in my convection toaster oven.
Speaking of countertop convection ovens. We have this one and we love it! It sits on our counter all summer long and we do not use our oven unless we have to during the summer.

You can buy it here.
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