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