Serves 4
- 4 small baking potatoes
- Butter (optional) or extra virgin olive oil
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 2 tsp. mustard
- 1/2 tsp. salt
- 1/4 tsp pepper
- Whipping cream (as needed)
- 2 hard cooked eggs, peeled and chopped
- 1 half large green pepper, chopped
- Fresh chives (optional)
Preparation:
Preheat oven to 425 degrees. Scrub potatoes and prick all over with a fork. If you wish to have softer skins, just rub in some olive oil. Bake about 40 minutes. Remove from oven and cool slightly.
To make the potatoes stand up, cut enough off the bottom so they won’t tip. Cut a small bit off the top. Scoop pulp from the slices and discard the skin but do not break it. You want to be able to use them like a “bowl ‘ later on.
Place the pulp in a bowl and mash. Stir in the sour cream and butter (if using) cheese, mustard, salt and pepper. If needed, add a little cream to make the desired consistency. Stir in the hard cooked eggs. Carefully spoon this mixture into the skins of the potatoes equally. Stand the potatoes upright in a square baking dish.
Bake in your preheated oven for about 20 minutes until completely heated through and tops are browned. You can prepare these ahead up to putting them in the oven. Cover and refrigerate. Can be reheated in a 325 degree oven for about 45 minutes.
Besides looking pretty they taste amazing.
