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Stuffed Red Potatoes, Baby Potato Boats

Updated on January 18, 2012

Stuffed Red Potatoes

What's not to love about potatoes? The potato is a nutrition powerhouse - high in vitamin C, potassium, vitamin B6, and with smaller amounts of some other vital nutrients - thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron and zinc. If you also consume the skin - like your mama told you to - then you're also getting a high quality dietary fiber; as much as you get in many whole grain products.

In addition to that, they may be one of the budget-friendliest food I know. They're available year-round, and come in lots of colors and sizes. From baby reds and whites, to Yukon golds and the ubiquitous Russet - the potato is the perfect meal accessory.They can even star in the role of main dish.

And best of all? They're delicious! Everyone loves potatoes! They can be thrown on for a casual family meal or tweaked up for more formal occasions. This recipe is a perfect example of the adaptability of this beautiful little tuber.

15-20 medium red potatoes, scrubbed
2 Tbl butter
1 Tbl chives, minced
1 cup cream*
1 Tbl olive oil
2 Tbl salt, divided
1 1/2 tsp freshly cracked black pepper

1. In a medium saucepan, put enough water to barely cover potatoes. Add 1 Tbl salt, and bring to a boil. Add potatoes, and simmer just long enough for the potatoes to be barely beginning to be tender. Do not over cook! At this stage you want them still somewhat underdone - they'll finish in the oven, and if they're too soft at this point, you won't be able to handle them.

2. Remove from water, and allow to dry and cool enough to handle. Cut potatoes in half. Cut a tiny sliver from the bottom of each half so the potatoes will sit flat.

3. With a place spoon, carefully scoop the inside of the potato out - creating a shell. Reserve the scooped out potato inside in a mixing bowl.

4. Preheat oven to 350F. Place the potato shells on a baking sheet and drizzle with olive oil. Sprinkle with a teaspoon of salt and several cranks of pepper. Bake for about 15 minutes, or just until beginning to show color at the edges.

5. Meanwhile - mix the inside of the potato with butter, and chives. Begin with half a cup of cream. If the mixture is dry, add more. Add salt and pepper to taste.

6. Spoon potato chive mixture into potato shells, and place back in the oven to heat through - about 10-15 minutes. Serve immediately.


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