Two And Two Potatoes
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 tsps
Olive Oil1 cup
Milk4 tbsps
Unsalted Butter (1/2 stick)1 cup
Gruyere (grated)1 cup
Sour Cream1 cup
Chives (chopped fresh)1 cup
Sharp Cheddar (grated)1
SaltDirections:
1
Preheat the oven to 400 degrees F
2
Place the potatoes on a baking sheet and rub with the olive oil
3
Bake until soft enough to yield to gentle pressure, about 1 hour
4
Let cool for 10 minutes
5
Heat the milk and butter in a small pot over low heat
6
Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure
7
Place the scooped-out potato skins back on the baking sheet and set aside
8
Mash the potatoes with a masher until there are no large clumps
9
Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste
10
Mix with a wooden spoon until well blended and smooth
11
Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar
12
Return the potatoes to the oven; bake for 20 minutes
13
Transfer to a serving platter, garnish with the remaining chives, and serve