Pnina Peled's Mini Stuffed Baked Potatoes
When the Executive Chef at Memorial Sloan Kettering comes by the studio, she brings some of the foods featured on her menu!
Ingredients
- 12 mini red potatoes
- 1 cup sour cream
- 1 bunch of broccoli – small flowers only, blanched & shocked
Yields: 12 mini potatoes
Preparation
Bring the potatoes to a boil until soft. You should be able to insert a fork into one and the potato will easily fall off. Allow them to cool to room temperature.
Cut a small part of the potato to form a base, allowing it to stand in place. Using a melon baller, scoop out a portion of the potatoes. Each potato should have a “hole” in the center.
Insert the sour cream into a pastry bag fitted with a basic tip. Fill each potato hole with the sour cream. Top with the broccoli flowers and serve.
NOTE: you can stuff these mini potatoes with anything, including chili and melted cheese, broccoli and cheddar, sour cream with bacon and chives.
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