1 1/2 pounds (about 2 large) Idaho (russet) potatoes
2 to 3 teaspoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons butter, divided
1 cup (4 ounces) shredded sharp Cheddar cheese (regular or low fat)
1 cup sour cream (regular or low fat)
1/4 to 1/3 cup green onions, chopped (white, light green and some dark green part)
1/2 cup panko or homemade breadcrumbs
Paprika, to taste
Preheat oven to 400 degrees. Peel the potatoes and pierce them in several places with a fork. Tear off a piece of aluminum foil large enough to wrap around each potato. Place 1 potato in the middle of one piece of foil. Pull up the edges of the foil around the potato, but do not completely cover. Drizzle with 1 teaspoon olive oil. Season lightly with salt and pepper. Wrap the potato completely. Repeat with the remaining potato.
Place potatoes in the oven on the middle rack and bake for 25 minutes. Rotate potatoes and continue cooking for an additional 25 minutes or until fork tender but not soft. Remove from oven and cool.
Shred cooked potatoes in a food processor or coarsely chop by hand. Set aside. Reduce oven heat to 350 degrees. Butter or spray with cooking spray a 7-by-11-inch baking dish.
In a large saucepan over low heat, melt 2 tablespoons of the butter. Add grated cheese and cook, stirring, until almost melted. Remove from heat and stir in sour cream, onions, 3/4 teaspoon salt and 1/8 teaspoon pepper. Add potatoes and stir lightly. Turn into prepared dish.
Melt remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle on top of potato mixture, then sprinkle lightly with paprika, and bake for 30 minutes or until golden brown and heated through.
Recipe from the Fresh Tastes from A Well-Seasoned Kitchen® cookbook.