United States
FrancaisTwice-baked Baby Potatoes
These tasty treats can be stuffed up to two days ahead. Simply cover and refrigerate before the second baking.
Ingredients
24 baby Yukon Gold or red potatoes, approximately 2” across
2 tbsp olive oil
Sea Salt (Grinder), coarsely ground, to taste
Black Pepper (Grinder), coarsely ground, to taste
1⁄2 cup sour cream
1 tbspCCB Dip Mix
1⁄2 cup coarsely grated Parmesan cheese
Preparation
- Preheat oven to 425° F (220° C).
- Place potatoes on Sheet Pan lined with Sheet Pan Liner. Toss to coat with oil and Rosemary Garlic Seasoning. Season with Salt and Pepper.
- Bake for 20–25 minutes, or until potatoes are fork-tender. Remove from oven and let cool for 10 minutes. Increase oven temperature to 450° F (230° C).
- Slice off and discard potato tops. Using a very small spoon or a melon baller, scoop the flesh into a separate bowl. Mash with a fork, then combine with sour cream and CCB Dip Mix.
- Spoon mixture back into potato shells and sprinkle with Parmesan. Bake for 8–10 minutes.
Nutritional Information
Per serving: Calories 60, Fat 2.5 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 10 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 0 g), Protein 2 g.
Shop This Recipe
Rosemary Garlic Seasoning
Sea Salt (Grinder)
Black Pepper (Grinder)
CCB Dip Mix
Sheet Pan
Sheet Pan Liner