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!
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| Adapted from Rachael Ray Magazine |
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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