Twice Baked New Potatoes

Twice Baked New Potatoes
Twice Baked New Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    small red potatoes (about 4 pounds total)

  • 1/2

    cup dairy sour cream

  • 1/4

    cup snipped fresh chives

  • 1

    tablespoon Dijon-style mustard

  • 1

    teaspoon salt

  • 1

    teaspoon smoked paprika

  • 3/4

    cup finely shredded Swiss, provolone, or cheddar cheese (3 ounces)

  • Snipped fresh chives (optional)

Directions

1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender. Let stand about 10 minutes or until cool enough to handle. 2. Cut a slice off the top of each baked potato;* discard skin from slices and place pulp in a large bowl. If necessary, cut a small slice off the bottoms of the potatoes so they stand upright. Using a melon baller, scoop out potato pulp from potatoes; add to the bowl. Set potato shells aside. 3. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, chives, mustard, salt, and smoked paprika. Stir in 1/2 cup of the cheese. Spoon the mashed potato mixture into the potato shells. Place filled shells in a 15x10x1-inch baking pan. 4. Bake, uncovered, for 15 to 20 minutes or until light brown. Sprinkle evenly with the remaining 1/4 cup cheese. Bake for 2 to 3 minutes more or until cheese melts. If desired, sprinkle with chives.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: