Ingredients

• 4 large russet potatoes
• 2 teaspoons vegetable oil
• 3 tablespoons unsalted butter
• 1 tablespoon minced green onion
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper , or to taste
• 0.5 cups shredded white Cheddar cheese
• 0.5 cups heavy cream
• 1 egg yolk
• 1 tablespoon unsalted butter , melted
• 1 teaspoon paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Rub potatoes with vegetable oil; place on the prepared baking sheet.
3. 3 Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.
4. 4 Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.
5. 5 Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.
6. 6 Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.
7. 7 Bake in the preheated oven until golden brown on top, 20 to 30 minutes.

Nutrition per serving