Cheesy Baked Potatoes

Prep time: 5 minutes | Cook time: 20 minutes | Serves 6

12 small red potatoes

1 teaspoon kosher salt, divided

1 tablespoon extra-virgin olive oil

¼ cup grated sharp Cheddar cheese

¼ cup sour cream

2 tablespoons chopped chives

2 tablespoons grated Parmesan cheese

1. Add the potatoes to a large bowl. Sprinkle with the ½ teaspoon of the salt and drizzle with the olive oil. Toss to coat. Place the potatoes in the baking pan.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC) and set time to 15 minutes.
3. When cooking is complete, remove the pan and let the potatoes rest for 5 minutes. Halve the potatoes lengthwise. Using a spoon, scoop the flesh into a bowl, leaving a thin shell of skin. Arrange the potato halves in the pan.
4. Mash the potato flesh until smooth. Stir in the remaining ½ teaspoon of the salt, Cheddar cheese, sour cream and chives. Transfer the filling into a pastry bag with one corner snipped off. Pipe the filling into the potato shells, mounding up slightly. Sprinkle with the Parmesan cheese.
5. Select Roast, set temperature to 375ºF (190ºC) and set time to 5 minutes.
6. When cooking is complete, the tops should be browning slightly. Remove from the oven and let the potatoes cool slightly before serving.