Cheddar Buttermilk Stuffed Potato Boats

Ingredients

• 1 lb russet potatoes (very important to use a baking potato, not a waxy potato)
• 1/2 cup buttermilk
• 1/4 cup plain yogurt (or sour cream)
• 1.5 oz grated cheddar cheese
• salt and pepper
• 2 scallions, chopped

Directions

1. Preheat the oven to 350 degrees F.
2. Scrub the potatoes with a brush, then pierce them all over with a fork so steam can escape during cooking. Bake on a sheet pan for 1 hour, until a butter knife can easily be inserted into the potato.
3. When the potatoes are cool enough to handle, cut each one in half. Scoop out the flesh with a spoon (make sure not to scoop out too much, or the skin won�t be able to retain its shape), and place into a bowl.
4. Put the potato skins back in the oven to keep them warm. Mash up the scooped potato with a big fork or a potato masher, and stir in the buttermilk, yogurt, and cheddar cheese. Taste, and add desired amount of salt and pepper. Scoop this mixture into the potato skins.
5. If desired, sprinkle a little bit more cheddar on top, and broil the tops for a minute or two. Garnish with scallions, and serve.