Sun Dried Tomato Twice Baked Potato

 

Ingredients
1 baking potato, washed
1 teaspoon canola oil
1 tablespoon Churn Style Butter
2 tablespoons Cashew Cream
1/3 cup Sun Dried Tomato and Garlic Cheese
salt and pepper to taste
1 tablespoon chopped sun dried tomatoes

Instructions
Preheat the oven to 400 degrees F.
Place the potato on a baking sheet. Rub it with the canola oil and bake for 1 hour, making sure it is sufficiently cooked through.
Slice the butter into pats. Place in a large mixing bowl and add the cheese. Remove the potatoes from the oven. Lower the heat to 350° F.
With a sharp knife, cut the top third off of the potato lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out top third inside the bottom potato shell, and place on a baking sheet.
Smash the potatoes into the butter and cheese. Add the cream, salt, and black pepper to taste and mix together well. Fold in the chopped sun dried tomatoes.
Fill the potato shell with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little melted butter and pop them in the oven until the potato is warmed through, 15 to 20 minutes at 350°F. Switch to broil til the top gets browned.
Enjoy!