Sinfully Stuffed Potato Skins
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|Thu, 10-23-2008 - 1:00pm|
From Every Day with Rachael Ray
Prep Time: 20 min
Cook Time: 1 hr 5 min
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
1. Preheat the oven to 400°. 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.
2. 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.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.