Mini Twice-Baked Potatoes
- 30 new potatoes, such as red and Yukon gold, scrubbed and dried
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup grated Gruyere
- 3/4 cup sour cream
- 1 tablespoon chopped fresh chives
- Preheat oven to 400u0b0F. Place potatoes on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Spread potatoes in a single layer; prick each one several times with a paring knife. Roast until fork-tender, about 45 minutes. Let stand until just cool enough to handle.
- Use a paring knife to split potatoes; don't cut all the way through. Push sides in so potatoes open up. Sprinkle each with Gruyere. Place back in oven and bake until cheese melts, about 5 minutes. Let cool until warm, then top with sour cream and chives. Season with salt and pepper; serve.
potatoes, olive oil, salt, gruyuere, sour cream, fresh chives
Taken from www.myrecipes.com/recipe/mini-twice-baked-potatoes (may not work)