prep 25 minutes bake 1 hour + 2 minutes at 425°F stand 10 minutes
- 12 small red potatoes (about 4 lb. total)
- ½ cup sour cream
- ¼ cup snipped fresh chives
- 1 Tbsp. Dijon-style mustard
- 1 tsp. salt
- 1 tsp. smoked paprika
- ¾ cup finely shredded Swiss, provolone, or cheddar cheese (3 oz.)
- Snipped fresh chives (optional)
1. Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake 45 to 60 minutes or until tender. Let stand about 10 minutes or until cool enough to handle.
2. Cut a slice off the top of each baked potato;
* discard skin from slices and place pulp in a bowl. If necessary, cut a small slice off bottoms of potatoes so they stand upright. Using a melon baller, scoop out pulp from potatoes; add pulp to the bowl. Set potato shells aside.
3. Mash the potato pulp. Add the next five ingredients (through paprika). Stir in ½ cup of the cheese. Spoon mashed potato into potato shells. Place filled shells in a 13×9-inch baking pan.
4. Bake, uncovered, 15 to 20 minutes or until lightly browned. Sprinkle with the remaining ¼ cup cheese. Bake 2 to 3 minutes more or until cheese is melted. If desired, sprinkle with chives.
number of servings 12
*TIP If the potatoes are on the large side, cut them in half crosswise.
per serving 153 cal., 4 g fat (2 g sat. fat), 12 mg chol., 254 mg sodium, 25 g carb., 3 g fiber, 2 g sugars, 5 g pro.
