4 large russett baking potatoes
sour cream
Monterey Jack cheese, grated
Mozzarella cheese, grated
Cheddar cheese, grated
green onions, sliced
butter
salt and pepper
a little milk
White Sauce
2 tablespoon butter
2 tablespoon flour
1 cup milk
seasonings as you wish
Bake potatoes at 400 for about an hour or until very done. Do not wrap the potatoes in foil or anything else so that the skins get pretty tough. I sometimes rub mine with salt. Then split each potato lengthwise and scoop out the meat. I usually get it all, but I have friends who leave a small ring of it in the shell. Put the shells on a baking sheet and transfer the potato meat to a mixing bowl. Add butter, sour cream, salt and pepper and all or any or none of the cheeses that you like. I have even used Swiss sometimes, but we love cheese! Gouda, too, is good! Add a little milk to make the potatoes a “mashed potato” consistency. Chop the green onions in small pieces. I use the whole onion, but others just use the green part for the chives. I always season it, too, with whatever seasonings you like. I usually put a little Lawry’s Seasoning in it and sometimes some freeze-dried chives and celery salt or maybe some garlic or onion powder or salt. Spoon the mixture back into the empty shells. At this point, you can put them in the refrigerator and take them out 30 minutes or so before you want to eat them and heat them at 350 for about 20 minutes. I usually sprinkle grated cheese on them before recooking them.
White Sauce
In a double boiler, melt the butter, then slowly whisk in the flour and stir with the whisk for a few minutes. Gradually add the milk and stir until thickened. It isn’t a good idea to leave this, by the way! It has a way of getting really thick really fast and sticking if you leave it! If you don’t, of course, it seems to take longer to thicken! I use this sauce for a million things! You can add grated cheese and have a cheese sauce to pour over broccoli, asparagus, cauliflower and I use it for macaroni and cheese!