4 large unpeeled baking potatoes, scrubbed and cleaned
1/2 cup reduced fat sour cream
1/2 cup milk, heated to just below boiling point (I used 2%)*
2/3 cup shredded cheddar cheese, plus 1/3 cup for topping
1 tbsp olive oil
1 tsp salt
2 tsp pepper
1/2 tsp paprika
2-3 stalks green onions, finely chopped
FOR SRIRACHA CREAM SAUCE
2 tbsp sriracha
1/3 cup nonfat greek yogurt
1/4 tsp salt
1/4 tsp paprika
1 garlic clove
1 tbsp vegetable oil
2 tbsp water
Preheat oven to 400 degrees.
BAKE THE POTATOES: place cleaned potatoes on a baking sheet and bake for 1 hour or until potatoes are cooked. The potatoes will cave if you squeeze the sides, gently or a fork will pierce through easily. If the center is raw, place back in the oven and continue to cook, checking every 10 minutes until done. Once done set aside to cool.
When the potatoes are cool enough to handle, using a sharp knife, cut the potatoes in half, lengthwise. Using a spoon, scoop out the flesh into a bowl. Leave 1/4 inch of potato flesh on the skins, so they hold up better.
Rub the hollowed out potato skins with olive oil, place on baking sheet skin side down, and return to oven at 400 degrees for 10 minutes, until the skin is crispy.
In the bowl with the potato flesh, add sour cream, salt, pepper, paprika and 2/3 cup shredded cheese. Using a potato masher, mash all the ingredients together, slowly pouring in hot milk, until it reaches desired consistency (you may not use all of the milk).
Remove the potato skins from the oven and fill with potato and cheese mixture. Sprinkle remaining 1/3 cup cheese evenly over filled potatoes. Return potatoes to oven and bake at 400 degrees for 10 minutes, until the cheese is completely melted.
MAKE THE SRIRACHA SAUCE: combine yogurt, sriracha, salt, paprika, garlic, oil, and water into a blender and puree on high speed, until fully blended.
SERVE: garnish the baked potatoes with sriracha cream sauce and chopped green onions. Serve hot.
*for creamier and richer potatoes, use whole milk.