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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Got these from Rachael Ray - a nice twist on the traditional potato skins, would make a great appetizer! Ingredients:
20 small new potatoes |
1 tablespoon extra virgin olive oil |
1 cup extra-sharp cheddar cheese, shredded |
1 cup sour cream |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
paprika, for garnish |
Directions:
1. Preheat the oven to 400°F
2. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
3. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
4. Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
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