For this process, I like to use Yukon Gold potatoes, though russets work well to.
Preheat oven to 375 degrees. Wahsh spuds and prick the skins with a fork. Bake for 45 minutes. The potato must be cooked all the way through. Test with a bamboo skewer or toothpick. You can wrap the potatoes in foil, though it's not required. Holding with paper towels to protect you hands from the heat, turn the potato with the cut side up. When done, remove fro m the oven. Cut 1 potato in half. Stab it thoroughly from the top down, , taking care not to pierce, or break the skin.
Place a tbs, or two of salted butter onto the potato flesh. Stab the melting butter into the potato until completely mixed in. Add 2 tbs. heavy cream, milk, or chicken broth on top and stir with a fork, right inside the skin, to make creamy, full-flavored mashed potatoes. Repeat with all of the potatoes. Place completed potatoes flesh-side up, all leaning together to maintain there orientation, and rough up the tops. Lace in the oven and broil to lightly brown the potato fles. Sprinkle a bit of paprika for color, and fresh-cut chives on top.
As these potatoes are never boiled, they retain a rich potato flavor, and are silkt smooth, with lot's of buttery flavor.
Tip: each person at the table can make there own potato at the dinner table, relieving you of some work. Kids find this fun, and allows them to pla
y with there food. It also teaches them food creativity.
Seeeeeya; Chief Longwind of the North