INGREDIENTS

4 large Russet potatoes

2 tsp vegetable oil

3 tbsp butter

1 tbsp chopped green onions

Salt and ground black pepper

1 pinch of cayenne pepper

1/2 cup cheddar cheese, grated

1/2 cup of cream 15% country or 35%

1 egg yolk

1 tbsp melted butter

1 tsp paprika

PREPARATION

Preheat the oven to 400 ° F. Line a baking sheet with parchment paper or aluminum foil.

Rub the potatoes with the vegetable oil and place them on the prepared baking sheet.

Cook until a knife fits easily in the center of a potato, about 1 hour.

Set aside to cool, about 10 minutes.

Cut 1/3 of each potato lengthwise.

Using a spoon, scrape the flesh of each potato about 1/8 inch from the skin. Transfer the flesh into a bowl.

Combine the potato meat with the butter and green onion, mix.

Add salt, black pepper, cayenne pepper and cheese. Stir until cheese is melted.

Pour cream and egg yolk and mix.

Place the cut piece of peel in the bottom of each potato and fill with the mixture.

Gently press the surface of the filling with a fork to create the texture.

Brush tops with melted butter and sprinkle with paprika.

Cook the stuffed potatoes in the oven for 20 to 30 minutes, until golden brown.