Twice Baked Mini Potatoes

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Serves: 4 servings

Ingredients:

4 Dozen baby red potatoes
2 pounds yukon gold potatoes, peeled and roughly cut
1 c Crystal Butter
2 c Crystal Sour Cream
1⁄4 c as needed Crystal Milk
1 c cheddar cheese, shredded
Salt and pepper to taste

Directions:

Bring 3 qt of water to a boil with Baby Red Potatoes. Boil until soft and skin has just started to crack. Drain from water, let cool.

Cut one end to create a flat base for stabilization. On opposite end, using thin knife and spoon hollow potato, creating a potato cup.

For Filling:

Bring 3 qt of water to a boil with Yukon gold potatoes. Boil until soft through, finished when fall off of inserted knife. Drain Potatoes and place in mixer.

Beat with butter, sour cream, and chesse. Add milk to thin, if needed. Salt and Pepper to taste.

Assembly:

Scoop Filling into prepared red potato cups.

Can heat and serve immediately or cover well and store in refrigerator overnight.

To Heat:

Pre heat oven to 350.

Place potatoes on baking sheet, filling up. Bake for 15-20 minutes until warm through.

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