Potato Bombs

Yummy yummy! A cheese boat! or a potato bomb? Either way, it's delicious. I didn't even use all the materials in the recipe. Would've tasted much better with sour cream, ham, onions and some more baking time. I baked the to the amount of time the recipe said but the potato was still pretty hard when I took it out of the oven. Plus scooping out the potato was near impossible. The walls almost cracked! One potato did die, so I just made a stuffed aluminum foil boat! I think that one tasted better because it was all mashed potato, even though the potato boat is cooler. I think this will be one of appetizers of my Thanksgiving dinner party, but it'll be much better in appearance AND taste. Look forward to it; the night of black friday. It'll be a dinner with food from around the world! Here's the recipe for any brave takers. Enjoy~ :]

Marbled Stuffed Potatoes
Total Time: 1 hr 35 min~ Serves 4
4 large russet potatoes                         2 scallions, thinly sliced (Ham will be fine I think)
1 large sweet potato                            3/4 cup shredded sharp cheddar cheese
1/4 cup sour cream                              Pinch of freshly grated nutmeg
3 tablespoons unsalted butter,             Kosher Salt and freshly ground pepper
cut into pieces and softened                Extra-virgin olive oil, for brushing

1. Preheat the oven to 400 degrees. Put the russet and sweet potatoes directly on the oven rack and bake for 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 ro 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
2. Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1& 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
3. Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
4. Reduce the oven temperature to 375 degrees. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.