 |
Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
|
Better Homes and Gardens ( ) These look just like little eggs! Could be served as appetizers if using really small potatoes. Be creative, this is just a basic recipe! The number of directions looks daunting, but it really is simple once you've read them. Ingredients:
8 small baking potatoes or 4 large baking potatoes |
shortening (optional) |
1/2 cup sour cream or 1/2 cup plain yogurt |
2 ounces gouda cheese, 1/2 cup shredded |
2 tablespoons snipped fresh chives |
2 teaspoons dijon-style mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
milk (optional) |
2 hard-boiled eggs, peeled and coarsely chopped |
1 whole fresh chives (optional) |
Directions:
1. Preheat oven to 425ºF or 350ºF.
2. Scrub potatoes with a brush; pat dry.
3. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
4. Place potatoes in a shallow baking pan.
5. Bake potatoes, uncovered, in a 425ºF oven for 40 to 50 minutes for small potatoes/60 to 70 minutes for large potatoes, or until tender.
6. OR:.
7. Bake in a 350ºF oven for 60 to 70 minutes for small potatoes/80 to 90 minutes for large potatoes, or until tender.
8. Remove from oven; cool slightly for easier handling.
9. For small potatoes, cut a thin crosswise slice off both ends of each baked potato.
10. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.)
11. Scoop pulp from the removed slices; discard skin. Place pulp in a bowl.
12. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. I use a small grapefruit spoon for this or a baby spoon if using small potatoes.
13. Add pulp to bowl; set shells aside.
14. Mash the potato pulp.
15. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
16. Stir in chopped hard-cooked eggs.
17. Carefully spoon potato mixture into shells. (or use pastry bag and pipe potatoes mix into shells).
18. Stand the potato eggs upright in a 2-quart rectangular or square baking dish.
19. Bake large or small potatoes, uncovered, in a 425ºF oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned.
20. Top with additional whole fresh chives, if desired.
21. MAKE AHEAD TIP:.
22. Prepare potatoes through step 4 and chill. Reheat with ham at 325ºF for 45 to 50 minutes.
23. SOMETHING EXTRA(strictly optional):.
24. Before putting filled potatoes back to bake, I make a small indentation in top of potato. Then about 5-10 minutes before done I some finely shredded dark yellow cheese in the indentation and finish baking. The melted cheese at the top makes it look like egg yolk!
|
|