User login
Search
|
| Chef | |
| Submitted | March 7th 2010 |
| Cuisine | American |
| Category | Side |
| Level | Advanced |
| Servings | 4 |
| Rating |
Ingredients
2 large Yukon gold potatoes
Olive oil
Salt
3 tbsp milk
2 tbsp butter
2 tbsp sour cream
1 tbsp chives, basil, or parsley
Shredded cheddar, swiss, or gruyere cheese
Yukon potatoes are preferable, but smaller potatoes will work with this recipe as well.
This recipe can be prepared ahead by completing all steps except the last one, and storing the potatoes in an airtight container for up to 24 hours. Preheat oven to 325, then cook (covered) for 30 minutes. Uncover and cook for 15 minutes more, then serve.
Bacon-Cheddar Potatoes: Add bacon along with sour cream.
Directions
Preheat oven to 400. Wash and dry potatoes.
Prick potatoes with a fork, then lay each potato on its own sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt. Wrap each potato in foil.
Bake potatoes for 1 hour, then remove and discard foil. Leave oven on.
Let stand for 15 minutes to cool, then cut in half lengthwise. Scoop pulp out of each potato and into a medium bowl, leaving a 1/4 shell on the inside. Using a potato masher or electric mixer, mash potato pulp on low speed until nearly smooth.
In a small saucepan over medium heat, heat milk and butter until butter is melted, then immediately pour over potato mixture and mix until smooth.
Stir in sour cream, chives, and 2 tbsp cheese. Season with salt and pepper.
Refill the potato shells with the mashed potato mixture, then top with shredded cheese.
Bake potatoes, uncovered, in the 400-degree oven for 20 minutes.
Prick potatoes with a fork, then lay each potato on its own sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt. Wrap each potato in foil.
Bake potatoes for 1 hour, then remove and discard foil. Leave oven on.
Let stand for 15 minutes to cool, then cut in half lengthwise. Scoop pulp out of each potato and into a medium bowl, leaving a 1/4 shell on the inside. Using a potato masher or electric mixer, mash potato pulp on low speed until nearly smooth.
In a small saucepan over medium heat, heat milk and butter until butter is melted, then immediately pour over potato mixture and mix until smooth.
Stir in sour cream, chives, and 2 tbsp cheese. Season with salt and pepper.
Refill the potato shells with the mashed potato mixture, then top with shredded cheese.
Bake potatoes, uncovered, in the 400-degree oven for 20 minutes.