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Sinfully Stuffed Potato Skins
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
| 20 small | new potatoes |
| 1 Tb. | extra-virgin olive oil |
| 1 c. | shredded extra-sharp cheddar cheese |
| 1 c. | sour cream |
| 1 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| paprika, for garnishing |
1. Preheat the oven to 400 degrees. 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, 40-45 minutes. Let stand until cool enough to handle.
2. 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 tsp. salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 tsp. salt; stuff each with the potato-cheese mixture and sprinkle paprka on top.
3. Bake the stuffed potato skins until golden-brown, 15-20 minutes.
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