By now most of us are pros at roasting new potatoes - so let’s take it up a notch and transform them into something more unexpected. This version of double-baked potatoes, made with blue cheese, provides the satisfaction of indulging in the creamy treat in a smaller “package”. If blue cheese isn’t your thing – try Parmesan or a soft goat cheese.
Be careful when scooping out the inside potato flesh to retain an unbroken “shell” so that you can later refill with the seasoned mashed spuds. A small spoon, melon baller, or serrated grapefruit spoon all work well.
4 (2-inch) new potatoes
2 tablespoons blue cheese or grated Parmesan cheese
1 to 2 tablespoons sour cream or Greek yogurt
1 to 2 teaspoons milk
1 teaspoon thinly sliced fresh chives, optional
Salt and freshly ground black pepper
Preheat the oven to 425 degrees.
Lightly coat a foil-lined, rimmed baking sheet with oil.
Slice a thin strip off the bottom of each potato so it lays flat. Place the potatoes on the baking sheet and brush with oil. Bake for 25 to 35 minutes, or until very tender when pierced with a fork or skewer. Remove from the oven and set aside until cool enough to handle (but still warm).
Meanwhile, in a bowl combine the cheese and sour cream until combined. Set aside.
With a sharp knife, cut off the top dome of the potato. Using a small spoon, carefully scoop out the potato insides into the bowl with the cheese, leaving a 1/4-inch shell of the potato, taking care not to break the skins.
Stir the potato into the cheese mixture, adding 1 teaspoon milk until creamy (it’s ok to still have some pieces of potatoes). Add the chives and stir to combine. Season with salt and pepper and taste, adding more sour cream or milk to achieve a creamy texture, if necessary. Spoon the mixture into the potato shells. Return the stuffed potatoes to the baking sheet. Bake for 5 to 8 minutes, or until the potatoes are heated through and the tops are lightly golden.
Use a pastry brush to lightly coat the foil and the outside of the potatoes.
This recipe can easily be increased to use additional potatoes that might be in your box.
Mix in leftover chopped cooked bacon, spinach, or other cooked vegetable for added flavor.