Ok, using as many potatoes you want to serve, (I believe I did 8 for 16 potatoes) nuke the (microwave) for 5 minutes and flip and nuke’m for another 5 minutes ( the more taters you use the longer you have to nuke’m, all 8 potatoes at once was 8 minutes per side) the throw’m in the oven for 1 hour at 350 degrees, take’m out and let’m set unitl cool enough to handle then with a large spoon scoop out the fillings leaving a this payer of tater on the bottom and sides.
use 3 to 6 cloves of garlic smashed, diced and then smushed by pressing on the back of the blade while pulling across the garlic making it a smooth paste
dice up one large yellow onion and saute it in 4 tbsp butter until translucent, saute in the garlic and set aside
Add 4 tbsp butter, 1 cup sour cream, and onion garlic mixture and mash away (or use a mixer) some times I like to ad 6 slices of bacon crumbled up and a 1/4 cup chopped green onions or chives but I didnt have any and all the stores were closed
mix in 1 1/2 cups shredded cheddar cheese or I use the four cheese Mex blend
after they are all hollowed out align them on a baking tray
Take a pastry bag with no added tip just the part you screw the tip to so the chunks of tater and onion can go through it and fill it with the tater mixture and fill the tater shells starting at one end at an angle going across
Use a pumping motion up and down to create a scalloped look
When they are all filled, top with a light layer of the cheese and bake for 20 to 30 minutes aat 350 or until the cheese is melted and they are heated through…and eat’m up