"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
3 medium russet potatoes ½ c light sour cream 1/3 c shredded parmesan cheese 2 tbsp butter ¼ tsp garlic salt ground black pepper to taste 1 Tbsp finely chopped fresh basil (opt)
Wash and dry potatoes and pierce each with a fork. Microwave on high for 12 to 15 minutes or until soft when gently squeezed. Let cool slightly. Preheat oven to 400 degrees. Cut potatoes in half and scoop out the inside, leaving 1/4 inch of potato inside the skins. Mash potato until smooth, and then stir in remaining ingredients. Pipe or spoon seasoned potatoes back into the skins and place on a baking sheet. Bake for 15 minutes or until lightly browned on top.
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