Again, this was a Saturday special dinner. It takes a good chunk of time to make, especially if your potatoes are husky. They were delicious, creamy and rich. This was he first thing I started that night.
Served with Steak with Roasted Garlic
W.W.S.P.- No nutrition facts were available
Active: 20 min Total: 2 hr
Food Network Magazine November 2016
4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)
Kosher salt and freshly cracked black pepper
1. Preheat the oven to 425°. Peers the potatoes with a fork or paring knife if you times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallots and cook until softened but not browned, about two minutes. Set aside.
3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or a melon Baller, scoop out the flash, leaving a quarter inch rim to preserve the shape of the shells.
4. In a large bowl, Nash the potato inside Intel mostly smooth. Add the butter mixture, sour cream, chives and one cup cheese and mixed together. Season with salt and pepper to taste.
5. Spoon the mixture evenly into the eight potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.
Now Let’s Dish: As you can see I served these with Steak with Roasted Garlic and Grilled Caesar Salad.
WW Advice: My advice for this is- cheat day, cheat day, cheat day. Even though the steak and salad are perfectly suitable WW dinner options, these potatoes have gotta be up there in the point department.