Wednesday, March 05, 2008

Tiny Twice-Baked Potatoes

I love all potatoes. Even the ones with the creepy eyes growing out of them - they can be made as delicious as those tiny buttery fingerling potatoes or those beautiful red new potatoes. All potatoes are equal in my eyes. Equally delectable.

So I searched around for a "potato skin" type recipe and I came up with a Rachael Ray recipe with an annoying name but a perfect premise. She calls them "Sinfully Stuffed Potato Skins," but, in truth, they are nothing more than a tiny twice-baked potato. Take your own preferences and make these to your taste, but Rachael has given you a great head start with the extra-sharp cheddar, sour cream, and paprika. These were even good cold the next day. I used Tillamook extra sharp white cheddar and smoked paprika, to great results.

Potato Skins

20 small new potatoes
1 T extra-virgin olive oil
1 c shredded extra-sharp cheddar cheese
1 c sour cream
1 1/2 tsp kosher salt
1/2 tsp pepper
Paprika, for garnish

Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with 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.

5 comments:

Anonymous said...

I feel like someone should post, because I like spuds.

What would you choose potatoes or cheese, if you had to give up one for the rest of your life?

--potato eater

Molly P. said...

Thank you so much for the recipes that you post on your blog. I tried the Giada pizza dough last week...it was perfect.

Anonymous said...

Are ya kidding me? Cheese. No contest. Cheese is the yin to my yang. It also makes the world go round.

Anonymous said...

two words, cheese fries!

Sara said...

if i was forced, i'd probably have to give up potatoes.
this was a really hard question for me and i feel like i have to apologize to potatoes, whom i love dearly. i will miss you, gnocchi and french fries and mashed potatoes and roasted potatoes and hash browns. potato cakes, i will miss you most of all.