Ingredients:
2 large potatoes; washed and scrubed (leave on the skin if not very dirty),
1/3 cup sour cream,
Shredded Cheddar or Monterey Jack cheese,
Some fresh parsley; chopped,
Salt, paprika and pepper to taste,
2 tbsp butter.
Method:
Pat dry the potatoes and bake them in the oven at 350° F (175° C) for around 45 minutes or till they are cooked. Do not overcook the potatoes as we need the potato cups to be little stiff. When done remove from the oven and cut each of them into 2 halves (to form cups) and then scoop out the pulp to prepare the cups. Mash the pulp scooped out of potatoes and transfer to a bowl. To this add parsley, sour cream, little cheese, butter, salt, pepper and paprika. Mix thoroughly. Stuff this mixture into the potatoes, leave some space at the top for cheese. Now sprinkle remaining cheese equally over all the potato cups. Brush the outer part of the cups with little butter and place them into the oven at the same temparature for 10 minutes or until the cheese melts and potatoes are lightly brown in color.