Sinfully Stuffed potatoes


Although time consuming, these little sinful bites are totally worth it! They will WOW your guests and that is a guarantee! I would like to warn you that they might start fighting over the last few pieces!
Adapted from Rachael Ray Magazine
Ingredients

20 small new potatoes

1 tablespoon extra-virgin olive oil

1 cup shredded extra-sharp cheddar cheese

1 cup sour cream

1 1/2 teaspoons salt

1/2 teaspoon pepper

Paprika, for garnish

Directions

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 to 45 minutes. Let stand until cool enough to handle.

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.

Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

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