This is a fun one, maybe not that healthy though. Or, maybe it is. Ok, maybe it’s just not as UN-healthy as it could be. After all potatoes + sour cream = thickened waistlines! Nahhhh – this is food fun. There’s a million recipes for these sliced an baked potatoes. Thanks to a small Food & Wine article by Tom Mylan, I’ve found a new way to do these. I like this one and I’ll show you why – it’s so easy!
Get yourself 4 or 5 baking potatoes, and some accompanying sheets of foil.
1 stick of Butter, softened (Yes, butter – You were warned !)
1/2 Cup Sour Cream, reduced fat (less guilt)
3/4 Cup Chives, finely chopped
1-1/2 tsp Kosher Salt
1 tsp Pepper, fresh ground
Get the filling ingredients into a bowl and mix.
Get the filling on a sheet of plastic wrap and make into a log. You can make this ahead. (*ahem*, great on bagels too!)
Pop it into the fridge for at least an hour.
Wash and then cut the spuds. I left them about 1/3″ wide. Light that fire on the grill – or preheat the oven (about 425deg) – oops, it only looks like I cut my thumb. Be careful people !
Now, get out that filling and stuff some into each section of the potatoes. It doesn’t have to be pretty! Seal them up in their foil jackets.
Get them on the grill or in the oven! I did mine about 45 minutes.
So good – everybody can get a spud of their own, or… lay the slices on a platter for folks to take what they want ! Why? Because I don’t need, or want a 1 pound carb bomb!
And besides, the leftovers are unbelievable with eggs the next morning !!! A little corned beef and an over-easy egg…I’m drooling already !!