My friend Meghan made these potatoes at a dinner hosted at her apartment. They went along with some dry aged meat from Eataly and asparagus. It was such an awesome dinner. We ended up talking about these potatoes for days afterwards. I was going to be making beef tenderloin for dinner a few weeks later and immediately thought about making these potatoes to go with it. Thanks Meghan for this great recipe!
Ingredients:
5 russet potatoes
1 stick butter, melted
2 eggs
1/4 cup chives
3/4 cup sour cream
8 ounces cheddar cheese, shredded
3 strips bacon, cooked and crumbled (optional)
salt and pepper
1/2 teaspoon paprika
Preparation:
1. Preheat oven to 450 degrees. Bake for 1 hour, until soft. Let cool slightly.
2. Cut potatoes in half and scoop out meat of potatoes into a bowl. Place skins off to the side.
3. In a mixing bowl, mix potato with melted butter, eggs, chives, sour cream, cheese, salt, and pepper. Include bacon, if using.
4. Scoop back into potato skins and sprinkle with paprika.
5. Bake at 450 for about 10 minutes until cheese is melty. Serve warm.
Ingredients:
5 russet potatoes
1 stick butter, melted
2 eggs
1/4 cup chives
3/4 cup sour cream
8 ounces cheddar cheese, shredded
3 strips bacon, cooked and crumbled (optional)
salt and pepper
1/2 teaspoon paprika
Preparation:
1. Preheat oven to 450 degrees. Bake for 1 hour, until soft. Let cool slightly.
2. Cut potatoes in half and scoop out meat of potatoes into a bowl. Place skins off to the side.
3. In a mixing bowl, mix potato with melted butter, eggs, chives, sour cream, cheese, salt, and pepper. Include bacon, if using.
4. Scoop back into potato skins and sprinkle with paprika.
5. Bake at 450 for about 10 minutes until cheese is melty. Serve warm.