Kind of like a bite-sized twice baked potato. Cute and yummy! Takes a little more time than how I normally make potatoes (mashed, hash, or baked & broiled), but it is nice to have something different. Besides, the stuffed chicken had to bake for the same time.
15 small red potatoes
2 garlic cloves, minced
.25 cup sour cream
4 tbsp grated parm
salt & pepper
1. Boil potatoes whole for 15 minutes. Drain and let cool. Preheat oven to 350 degrees.
2. Cut top and bottom off of potatoes, add tops and bottoms to a bowl to mash, place cut potatoes into casserole dish. Scoop out some of the cut potatoes with a teaspoon (add to bowl for mash).
3. Mash the 'extra' potato pieces. Add sour cream, parm, salt, and pepper. Mash. Stuff top of the cut potatoes with the mashed potatoes. Sprinkle paprika on top.
4. Put in oven for 15 minutes and serve.
not sure why, but putting a wooden spoon over a pot of boiling water prevents it from boiling over