Ingredients
1 cup reduced-fat sour cream (8 ounces)
1 cup shredded white cheddar (4 ounces)
Coarse salt and ground pepper
8 medium baking potatoes, scrubbed
1 tablespoon olive oil
4 scallions, thinly sliced, for garnish (optional)
Preparation
In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.
Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.
To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture, and if desired, scallions.
