Garnish- asiago cheese, chives, salt, pepper and Colby jack cheese
Wash potatoes, place in a large saucepan, cover with cold water. Place saucepan over medium high heat and boil until fork tender. Take care not to overcook. Remove from heat and drain. Set aside until cooled.
Once cooled, you will need a pairing knife, very small spoon, and a small mixing bowl. Take the pairing knife and slice the end off of the potato. Using the small spoon, carefully scoop out the center of the potatoes without breaking the sides. In the small mixing bowl, reserve all of the potato you have scooped. Repeat for all potatoes.
Once all of the potatoes have been scooped, take your mixing bowl of reserved potatoes and use a fork to break up the pieces. Add sour cream, melted butter, lemon juice, salt, pepper, garlic powder, asiago, and colby jack cheese. Continue to combine and mash ingredients with a fork. As mixture comes together adjust seasonings according to taste.
Preheat oven to 425° F.
Line a sheet pan with parchment paper and begin to fill your potato shells, placing them on the baking sheet.
After all of your poppers are filled, sprinkle with garnish ingredients and bake until tops are golden brown. Approx. 10 minutes.
*Sour cream can be replaced with ranch dip, French onion dip, or plain unsweetened greek yogurt.
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