I read a few of the recipes from that link and likes most. Of course we wouldn't be chefs unless we improvised or well just did our own thing. These potatoes are an amalgum of sorts. Now you can use any tater you want to, but I have always found Yukon Golds to be the best. One of the things we found about muscatine's produce was that their potatoes are fantastic for baking about anything, but for texture and sheer size those Golds are the best bar-none or some such phrase.
Okay, you bake as usual, you cooks out there know about the forking first. The spice ingredients are mostly to taste though I have found the family likes this range of quantities.
Let cool and with your sharp blade, cut an elongated wedge from the center like you were carving a pumkin. Spoon out the remainder of the heart to within a quarter inch of the skin all the way through. I do up four of em. In your mixing bowl you add to the potato hearts 1/3 cup of parmesan*slowly, you don't prefer a paste" 1 cup of mayo, 1/2 cup of sour cream, 1tblsp soft unsalted butter, 1-tsp salt. 1/4tsp pepper, 1/4 tsp lemon pepper, 1-tblsp minced chive, 1 minced clove garlic, 1-tsp onion powder, 1/3 cup frozen shreded cheddar*fresh clumps too much* and I also like to add 2tblsp of freshly cooked diced bacon minus the fat. Before you refill your golds, take the fat of the rendered bacon and brush it all over the skins and sprinkle with parmesan. You can use buttery cooking spray too for the outsides. Spray/grease your pan. Mix until well blended but not too much. The whole batch can easily get pasted but tastes as good. Refill the golds and sprinkle atop bacon bits, chive, and cheddar. *to taste* bake again at 275 for 20 min. or until a light crsip developes.
ENJOY
