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“In ‘Williams-Sonoma: Vegetable of the Day”
1hr 57mins

Ingredients Nutrition


  1. Preheat the oven to 450 degrees.
  2. Lightly brush a baking sheet with oil.
  3. Arrange potatoes in a single layer on the prepared sheet.
  4. Bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
  5. Let stand until cool enough to handle.
  6. Cut 12 of the potatoes in half lengthwise.
  7. Using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about ¼ inch thick.
  8. Transfer the scooped flesh to a food mill or ricer.
  9. Return the hollowed-out potato halves, hollow side up, to the baking sheet.
  10. Pass the potato flesh through the mill or ricer into a large bowl.
  11. Peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
  12. Add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
  13. Refrigerate the filling for 5-10 minutes.
  14. Transfer the filling to a pastry bag fitted with a large star tip.
  15. Pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
  16. The filling will shrink as it bakes.
  17. Bake the filled potatoes until the tops are lightly browned 5-7 minutes.
  18. Remove from the oven and let cool slightly.
  19. Garnish with the chive pieces and serve.

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