Mom's Famous Half-Shell Potatoes

• FOR PRE-BAKING
• vegetable oil↗

  to coat potatoes before baking

• kosher salt↗

  to sprinkle on potatoes before baking

• aluminum foil

  to wrap potatoes before baking

• POTATOES↗
• medium russet potatoes↗6
• salted butter↗2 tablespoons
• real mayonnaise↗2 tablespoons
• whole milk↗1⁄3 cup
• finely chopped vidalia onions2 tablespoons
• shredded sharp cheddar cheese (for filling)↗1⁄2 cup
• kosher salt↗

  to taste

• finely ground pepper

  to taste

• TOPPING
• sharp cheddar cheese (for topping)↗1 1⁄2 cups
• paprika (for garnish)↗

Step-by-step instructions

1. 1

   PREHEAT oven to 400°F with rack in the center position.

2. 2

   WASH the freshest smooth-skinned blemish-free russet potatoes; PIERCE each potato evenly 4 times using a fork; COAT each potato with vegetable oil; SPRINKLE each potato lightly with kosher salt; WRAP each potato with aluminum foil.

3. 3

   PLACE potatoes on center rack in oven; BAKE potatoes for 1 hour.

4. 4

   REMOVE potatoes from oven; ALLOW to cool just slightly; LOWER oven temperature to 350°F.

5. 5

   REMOVE foil from one potato at a time with one oven mitt; CUT potato lengthwise on a cutting board with a serrated knife across the flattest, widest surface; HOLD hot potato in oven mitt; SCOOP put out potato pulp carefully from each half into a large bowl, leaving enough skin and pulp in each shell to support filling; PLACE each shell cut-side up on a cookie sheet; REPEAT same process with remaining potatoes, working quickly and carefully while potatoes are still warm.

6. 6

   WHIP potato pulp well using a potato masher or fork; ADD 2 tablespoons softened butter, 2 tablespoons real mayonnaise, 1/3 cup whole milk, kosher salt and finely ground pepper to taste (more milk may be added for potatoes to remain stiff yet fluffy; ADJUST seasoning if needed; STIR in 1/2 cup shredded sharp cheddar cheese; FOLD in chopped onion last, just until combined.

7. 7

   FILL each potato shell on the baking sheet evenly until all of the potato mixture is used; TOP each potato with sharp cheddar cheese, divided evenly between potatoes; SPRINKLE potatoes lightly with paprika (smoked paprika is good); potatoes may be covered and refrigerated up to 24 hours before baking.

8. 8

   BAKE potatoes on the center rack in oven, for 15 minutes.

9. 9

   COOL baked potatoes for 3-5 minutes.

10. 10

    SERVE and enjoy!