Recipe by bobchile
This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.
Top Review by WhoKnew?
Failing to find new potatoes at my local market, I used tiny russets the size of grape tomatoes. A little time-consuming to scoop those babies out but WELL worth it! I subbed rosemary for thyme.. I mixed the garlic salt/herb/onion/cheese together & chilled overnight, then followed the rest of the recipe (added my chilled mix @ step 8), sprinkled the paprika & baked that way. The cheese didn't brown because of my method but the paprika added enough color. My veggie and non-veggie guests LOVED this; parents & kids alike!
- 8 small red potatoes, boiled
- 1⁄4 cup sour cream
- 1 tablespoon melted butter
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon dried thyme leaves
- 1⁄4 cup finely chopped green onion
- 1⁄4 cup cheddar cheese
Directions See How It's Made
- Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
- Place insides in mixer bowl.
- Mix for 1 minute at speed 2.
- Add sour cream, butter, garlic salt, and thyme.
- Mix for 30 seconds at speed 2.
- Stop and scrape bowl.
- Turn to speed 2 and mix another 30 seconds.
- Add onions and mix until just blended.
- Spoon potato mixture into shells.
- Place filled shell in a shallow baking dish.
- Bake at 375 for 20-25 minutes or until thoroughly heated.
- Sprinkle with cheese and paprika.
- Bake 5 minutes longer or until cheese is melted.