Pioneer Woman's Fluffy New Potatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat over to 400 degrees Fahrenheit.
  • Rinse and dry the potatoes; place potatoes on a baking sheet.
  • Drizzle the olive oil over the potatoes and massage to coat. And don’t get too attached- you know how this will end.
  • Bake for 35 to 40 minutes, or until the potatoes are tender.
  • Set aside for 15 minutes.
  • Place the sour cream, cream cheese, Monterey Jack cheese, chives, pressed garlic, salt and pepper in a mixing bowl.
  • Cut each potato in half lengthwise.
  • With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin.
  • Add the potato pulp to the mixing bowl with the other ingredients.
  • Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth.
  • Taste and adjust the seasoning; be sure to salt it adequately.
  • Spoon the mixture back into the potato shells.
  • At this point, you can flash freeze the potatoes if you want:
  • Stick the pan in the freezer, uncovered, and allow them to harden on the outside for about 20 minutes or so then simply throw them into a couple of large Ziploc bags, seal tightly, and freeze until you need them.
  • When you’re ready, bake the potatoes in a 375 degree Fahrenheit oven until thoroughly warmed through.
  • The potatoes will soften, “melt”, and fill the potato shells as they bake. Yummmmmm.
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