Serves 6 as an appetizer or side dish
Ingredients
- 7 medium red potatoes (Red Bliss used for this recipe)
- 1 tbsp crème fraiche
- ¼ cup buttermilk
- salt to taste
- pepper to taste
- 1-2 oz crumbled blue chees
How-to
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Preheat oven to 350°
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Wash, scrub and dry potatoes
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Place on a baking sheet lined with Silpat or parchment paper
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Bake until tender and skins start to wrinkle and pull away, about 1 hour
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Allow the potatoes to cool enough to handle
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Halve potatoes down the length and scoop out the center using a melon baller, spoon or small ice cream scoop. Place the centers in a medium-sized bowl and set aside (be sure to preserve the skins intact, leaving a little of the center)
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Add crème fraiche and buttermilk to the bowl with the potato centers. Using a whisk, mash up and mix until smooth. Season with a pinch of salt and pepper
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Lay potato skins on a Silpat or parchment paper-lined baking sheet, hollow-side-up, and scoop the filling evenly back into the skins
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Top with crumbled blue cheese and place back into the oven for about 20 minutes or until the cheese looks bubbly and serve immediately
Note - For extra browning, finish under the broiler for 1 minute