Maryann’s Potatoes
- Preparation Time: 15 minutes
- Total Cooking time: 20 minutes
Recipe for a big football party!
| Amount | Measure | Ingredients |
|---|---|---|
| 20 | small | new potatoes |
| 1 | Tbsp | extra virgin olive oil |
| 1 | cup | extra-sharp cheddar cheese, shredded |
| 1 | cup | sour cream |
| 1 1/2 | tsp | salt |
| 1/2 | tsp | pepper |
| paprika, for garnish |
To prepare:
- Preheat the oven to 400°F
- 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.
- 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 (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
