Rock the potato boat with caramelized shallots and Organic Valley Cheddar Cheese!
Preheat oven to 400 degrees.
Scrub potatoes and pierce them several times with a fork. Rub lightly with olive oil and place potatoes directly on the oven rack. Bake until "fork tender," about 1 hour, depending upon size. Pull out of oven when done and set aside to cool slightly.
Cut off a thin & even slice from both short ends of each potato. Cut each potato crosswise in half (to form a small cup) and stand each half on its small flat end. With the help of a teaspoon and possibly a paring knife, scoop out the cooked potato pulp from each half, leaving 1/3" thick shell. The potato cup is born! Place cups in a 9x13 inch glass baking dish.
Place the potato pulp in a medium bowl. Add Organic Valley Extra Sharp Raw Cheddar Cheese, or go mellow with Organic Valley Mild Cheddar (both are awesome in this recipe), the Organic Valley Sour Cream & Milk, and cayenne pepper. Using a fork, potato masher or electric mixer, blend until almost smooth. Season to taste with sea salt and white pepper. Fill potato cups with cheese mixture (fun for the whole family).
Melt Organic Valley Salted Cultured Butter in a heavy skillet over medium heat. Add shallots and garlic, saute until deep brown (about 10-12 minutes). Top potatoes with caramelized shallot mixture.
Preheat oven to 350 F. Bake potato cups until heated through, about 20 minutes. Garnish with chopped Italian parsley and enjoy!
These tasty twice-baked potatoes can be made 1 day ahead. Just cover and chill. Simply warm in the oven prior to service.