For extra-fluffy potatoes, after mashing them with a potato masher, Grandma would beat them with her electric mixer set at the lowest speed. Then she would stir in the other ingredients, being careful not to overmix.
- 6 large baking potatoes
- 6 ounces cream cheese, softened
- 1 cup sour cream
- 2 tablespoons butter or margarine
- 2 teaspoons onion salt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons shredded Cheddar cheese
1.Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
2.Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350F.
3.Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.
4.Preheat oven to 500F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.