Prep 1 hr 30 mins
Cook 27 mins
In ‘Williams-Sonoma: Vegetable of the Day
- canola oil, for greasing
- 24 small yukon gold potatoes, about 1 inch in diameter
- 1⁄2 cup sour cream
- 1⁄4 cup whole milk
- 1⁄4 cup minced fresh chives, plus 1-inch pieces for garnish
- fresh ground pepper
- Preheat the oven to 450 degrees.
- Lightly brush a baking sheet with oil.
- Arrange potatoes in a single layer on the prepared sheet.
- Bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
- Let stand until cool enough to handle.
- Cut 12 of the potatoes in half lengthwise.
- Using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about ¼ inch thick.
- Transfer the scooped flesh to a food mill or ricer.
- Return the hollowed-out potato halves, hollow side up, to the baking sheet.
- Pass the potato flesh through the mill or ricer into a large bowl.
- Peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
- Add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
- Refrigerate the filling for 5-10 minutes.
- Transfer the filling to a pastry bag fitted with a large star tip.
- Pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
- The filling will shrink as it bakes.
- Bake the filled potatoes until the tops are lightly browned 5-7 minutes.
- Remove from the oven and let cool slightly.
- Garnish with the chive pieces and serve.