Categories: Side Dishes
Ingredients
- 2-4 baking potatoes
- 1/2 cup olive oil
- 1 cup shredded cheddar cheese
- 1 egg, beaten
- 1/2 cup butter
- 1/2 cup cream cheese
- 1/2 cup milk
- 1 tablespoon minced fresh Italian parsley
- 3 cloves garlic, minced
- 1 tablespoon chives, minced
- Salt and Pepper to taste
- Paprika to taste
Directions
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Preheat oven to 400 degrees.
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Scrub and wash potatoes.
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Rub with olive oil and sprinkle generously with course sea salt.
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Bake potatoes for 50-60 minutes or until soft (do not wrap potatoes in foil).
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Remove potatoes from oven and allow to cool until they can be handled but are still hot.
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Cut an oblong hole in the top of the potato.
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Using a melon baller scoop out as much of the potato pulp as you can, leaving the side walls intact.
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Return the potato skin shells to the oven for 10 minutes to crisp.
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Mash the potato pulp while adding egg, butter, cream cheese, garlic, parsley, chives, half the cheese, and milk. Adjust to preferred taste.
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Spoon the mixture into the crisp potato skins. Top with remaining cheddar cheese and sprinkle with paprika.
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Place bake in oven, on top rack, until tops are golden and bubbly. Approximately 10 minutes.