This is the most decadent thing you can do to a baked potato. I guess you could fry it afterward! Of course, this is for my people who are not following Atkins with me.
If you wrap the potato in foil it will get steamed, not baked. The skin will be soft and the interior like in a wet roast. Without wrapping, the interior will be white and fluffy — best for this recipe by far. Here’s a cool link on the whole “How to Bake a Potato” thing.
4 large potatoes for baking — Russetts are best
butter and coarse salt
1 C sour cream
1 stick butter
1.5 tsp salt
milk — you decide how much
1/4 C grated parmesan cheese
sautéed onion, finely chopped (or onion powder if you want flavor without texture)
1/2 C cheddar cheese
1 T chives (optional)
Use large Russetts if you can. Wash and let the potatoes dry for 20 minutes. Rub the outside with butter and then sprinkle with coarse Kosher salt. Bake at 350 degrees for 60-75 minutes depending on size. Roll after 40 minutes. You want the internal temp to hit 210 degrees with a meat thermometer. Let them cool for 15 minutes.
Saute one large onion.
Find the flat spot on the potato that allows it to lay flat without rolling and pick the opposite side. Unwrap and cut a wedge out of that side, but do not make your cut all the way to the ends; you want the “boat” to hold things together. Use a small spoon to scoop out most of the white and put in a mixing bowl. Leave a little for support. Do this to all.
Blend in all of the ingredients except for the cheddar cheese and sautéed onion. It’s OK if this mix is not smooth as silk (as if making mashed) because it’s going back in the skin.
Fold in the sautéed onion. Fill the skins carefully so that they do not tear. Put on a baking dish and pile a bit of cheddar on top. Bake for 20 minutes on 300 degrees. A convection oven is best. Hopefully, the skins with be rather crisp with the residual butter. Broil til golden for a few minutes and serve. Garnish with chopped chives.