Mashed potatoes and baked potatoes together in one bite. If you'd rather, substitute your favorite mashed potatoes for the filling in this recipe. These potatoes also can be done ahead of time, then reheated in a moderate oven.
TWICE-BAKED CHIVE POTATOES
Start to finish: 2 hours (30 minutes active)
1 cup coarse salt
1 cup black peppercorns
10 to 12 red bliss potatoes
3 tablespoons sour cream
3 tablespoons finely chopped fresh chives
2 to 4 tablespoons heavy cream
Salt and ground black pepper, to taste
Heat the oven to 375 F.
In a large baking dish, toss together the salt and peppercorns. Arrange the potatoes on top of the salt and peppercorn mixture. Roast for about 45 minutes to 1 hour, or until tender.
Remove the potatoes from the pan (the salt and peppercorns can still be ground and used) and set aside to cool. Leave the oven on.
When the potatoes are cool enough to handle, cut a circle about the size of a quarter on one side. Use a small spoon to scoop out the insides and put them in a large bowl. Retain the hollowed out potatoes.
Lightly mash the scooped potato in the bowl, or press it through a food mill or potato ricer. Add the sour cream, chives and cream to the mashed potatoes, then whisk together until fully combined.
Transfer the mixture to a piping bag or large zip-close plastic bag with a small hole cut in one corner. Pipe (squeeze) the mixture back into the reserved potato skins. Arrange the stuffed potatoes in an empty baking pan. Bake until lightly browned on top.
Nutrition information per serving (values are rounded to the nearest whole number): 262 calories; 31 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 11 mg cholesterol; 51 g carbohydrate; 6 g protein; 5 g fiber; 275 mg sodium.