Easter Egg Potatoes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
Ingredients:
8 small baking potatoes (about 4 ounce size)
shortening (optional)
1/2 cup light dairy sour cream or plain yogurt
2 ounces Gouda cheese, shredded
2 tablespoons snipped fresh chives
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
whole fresh chives (optional)
Directions:
Preheat oven to 425 degrees F.
Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degrees F oven for 40 to 50 minutes or until tender. Remove from oven; cool slightly for easier handling.
Cut a thin crosswise slice off both ends of each baked potato. Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.
Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
Bake potatoes, uncovered, in a 425 degrees F oven about 20 minutes or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/798/Easter-Egg-Potatoes80566.shtml
Recipe ID: 51350
Nutrition:
per serving: 196 calories, 4g fat, 34g carbohydrates, 8g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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