This is a favorite at mom's house, she makes these every July 4th at our family get-together. These are easy to prepare ahead if you are having a dinner party, and they re-heat well as leftovers.
Ingredients:
- 4 large baking potatoes
- 1 cup light sour cream
- ½ cup extra-virgin olive oil
- 4 tbsp. fresh chives, snipped into ½ inch pieces
- Kosher salt
- Fresh-cracked pepper
- Paprika
- 1 cup grated sharp cheddar cheese
Method:
Bake the potatoes in the oven. (Do not use the microwave; it will result in a “gummy” texture.) Allow potatoes to cool to room temperature. Carefully cut the “top” off the potatoes, making sure not to break the remaining skin. (You want the potatoes to serve as their own “bowl” for this recipe, so place them on a cutting board; take a sharp knife and gently cut an oval off the top of the potato.) Using a spoon, carefully scrape all of the insides out into a large mixing bowl, being careful not to break through the skin.
Leave ¼ inch of potato on the skin. Set the now empty potatoes on a cookie sheet. Break up the scooped-out potato flesh into small chunks. Add sour cream, olive oil, chives and ½ cup cheese. Salt and pepper to taste. Mix thoroughly, but be careful not to over-mix; you don't want it to be mush. Using a large spoon fill the potato hulls with the mixture. Sprinkle remaining cheese on top, sprinkle with paprika. Place in a 350 degree oven for 20 minutes, or until the cheese on top is melted.
