Easter Egg Potatoes
We give you a choice. You can bake these potatoes at a temperature compatible with other food in oven.
Yield: Serves 8
• 8 small Baking potatoes. (about 4 oz each) or 4 large (about 8 oz each)
• Optional Shortening
• 1/2 cup Light dairy sour cream or plain yogurt
• 2 oz Gouda cheese, shredded (1/2 cup)
• 2 Tbsp Snipped fresh chives
• 2 tsp Dijon-style mustard
• 1/2 tsp Salt
• 3/4 tsp Pepper
• Optional Milk
• 2 Hard cooked eggs, peeled and coarsely chopped
• Optional Whole fresh chives
1. Preheat oven to 425°F or 350°F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425°F oven for 40 to 50 minutes for smaller potatoes or 60 to 70 minutes for larger potatoes (or in a 350°F for 60 to 70 minutes for smaller potatoes or 80 to 90 minutes for larger potatoes) or until tender. Remove from oven; cool slightly for easier handling.
3. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes. Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato leaving a 3/4 inch shell. Add pulp to bowl; set shells aside.
4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milt to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish.
5. Bake large or small potatoes, uncovered, in a 425°F oven for about 20 minutes (or a 325°F oven for 35 to 40 minutes) or until heated through and tops are.
Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325°F for 45 to 50 minutes.
Here's an inside look.