I’m going to take a quote by Chef John because it was that great: “Just like selecting a chef, [when selecting potatoes,] short and fat is always better than long and skinny.”
These pleasantly plump potatoes are the perfect side dish to a fancy dinner. Whether you’re trying to impress your neighbors or your significant other, no one can deny that they taste as, if not better, than they look! While they look extraordinarily hearty and tender, they are actually quite simple to make.
INGREDIENTS:
- 4 large russet potatoes
- 3 tbsp butter
- 1 or 2 tbsp minced green onion
- salt, pepper, cayenne to taste
- 1/2 cup shredded white cheddar cheese
- 1/2 cup cream or milk
- 1 egg yolk
- 1 tbsp butter, melted
- 1 tsp paprika
DIRECTIONS:
Preheat oven to 400°F and line a baking sheet with aluminum foil. Rub potatoes with a little vegetable oil and place on baking sheet. Bake for around 1 hour, or until the potatoes are tender. Let these cool for around 10 minutes.
Next, cut 1/3 off each potato lengthwise.
Scoop as much flesh from each potato without destroying the outer layer and transfer flesh to a bowl. Scoop out flesh from the lid as well, but don’t throw the lid away.
Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Season with salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
Place small piece of potato skin inside the bottom of each larger potato shell. This will give your potatoes some height and aesthetic appeal. Fill each potato with an equal amount of the cheese mixture and use a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
Bake stuffed potatoes for 20-30 minutes or until golden brown on top.
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[Source: Food Wishes]
