Ingredients
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24
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1/2
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1/4
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1/4
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-
-
-
-
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-
-
-
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Directions
Mini Twiced-Baked Potatoes, In Williams-Sonoma: Vegetable of the Day, In Williams-Sonoma: Vegetable of the Day
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Steps
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1
Done
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Preheat the Oven to 450 Degrees. |
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2
Done
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Lightly Brush a Baking Sheet With Oil. |
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3
Done
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Arrange Potatoes in a Single Layer on the Prepared Sheet. |
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4
Done
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Bake Until the Potatoes Are Tender When Pierced With a Fork and the Skin Has Begun to Wrinkle and Pull Away from the Flesh, 15-20 Minutes. |
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5
Done
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Let Stand Until Cool Enough to Handle. |
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6
Done
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Cut 12 of the Potatoes in Half Lengthwise. |
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7
Done
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Using a Melon Baller, Cut Out a Scoop of Flesh from the Center of Each Half, Leaving a Wall of Flesh About Inch Thick. |
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8
Done
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Transfer the Scooped Flesh to a Food Mill or Ricer. |
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9
Done
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Return the Hollowed-Out Potato Halves, Hollow Side Up, to the Baking Sheet. |
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10
Done
|
Pass the Potato Flesh Through the Mill or Ricer Into a Large Bowl. |
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11
Done
|
Peel the Remaining 12 Potatoes and Then Pass the Flesh Through the Mill or Ricer Into the Bowl. |
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12
Done
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Add the Sour Cream, Milk, Minced Chives, 2 Tsp Salt and 1 Tsp Pepper and Stir to Make a Smooth Filling. |
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13
Done
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Refrigerate the Filling For 5-10 Minutes. |
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14
Done
|
Transfer the Filling to a Pastry Bag Fitted With a Large Star Tip. |
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15
Done
|
Pipe the Filling Into the Followed-Out Potato Halves, Mounding It About 1 Inch High. |
