Tuesday, March 23, 2010

Fluffy Stuffed New Potatoes

I love twice baked potatoes. And these are pretty awesome! And the best part is that they made with red potatoes, which makes them a little bit healthier, minus all the yummy stuff that goes in them! haha! These are easy and yummy, definitely try them!

Fluffy Stuffed New Potatoes
slightly adapted from Pioneer Woman Cooks

3-4 medium/large red potatoes
2 oz cream cheese
1/4 cup sour cream
3/4 cup shredded cheese (I used a combo of cheddar and Colby/Monterrey)
1 TBSP green onions/chives chopped
olive oil


Preheat oven to 400 degrees F. Wash and dry potatoes. Drizzle olive oil on potatoes and massage into potatoes. Sprinkle kosher salt on the outside of potatoes. Place in preheated oven and bake 30 minutes, or until cooked through. You'll know they are cooked when a fork is easily inserted and removed. I turned mine over half way through so as not to burn on one side. Set aside and let cool for 15 minutes while you prepare the filling.

Place cream cheese, sour cream, shredded cheese, and green onions in a bowl. Now, after letting the potatoes sit for 15 minutes, slice each of them down the middle and scrape the insides of the potato out, leaving a small rim of potato inside the skin. Dump the potato into the mixing bowl of the filling. Now, using a potato masher, mash away until the filling is all mixed together. Salt and Pepper to your taste. I actually didn't add and Salt and Pepper at this point. I salted and peppered before I placed them back in the oven.

Now fill each of the potato shells with the filling. I used a small cookie scoop. Bake in a preheated 375 degree F oven until heated through, about 15-20 minutes.


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