4-6 Russet Potatoes - scrub and dry
Butter (1 Tbsp. per potato)
8 oz. Sour Cream
1 C. Grated Cheddar Cheese
Salt & pepper
1 Tsp. Montreal Steak Seasoning
Scallions (optional)
Preheat oven to 350 degrees. Wrap each washed & dried potato in a piece of foil, then poke a few holes in each potato using a fork. Place foiled potatoes directly on oven rack. Bake 2 hours or until soft. Once potatoes are done, remove from oven (keep oven heated at 350). Remove foil, and slice each potato into two halves. Carefully scoop out the inside of each potato into a mixing bowl- leave enough around the outside edge so that it doesn't fall apart. Add sour cream, melted butter, 3/4 C. cheese, a dash of salt and pepper and montreal steak seasoning. Mix until creamy, place all potato skins in a baking dish and load each with filling. Top with remaining cheddar cheese and scallions. Bake another 20 minutes or until cheese is melted.
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