Sinfully Stuffed Potato Skins Erika Lenkert   From Every Day with Rachael Ray October 2007 TWELVE SERVINGS Prep Time: 20 min Cook Time: 1 hr 5 min 20 small new potatoes 1 tablespoon extra-virgin olive oil 1 cup shredded extra-sharp cheddar cheese 1 cup sour cream 1 1/2 teaspoons salt 1/2 teaspoon pepper Paprika, for garnish 1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle. 2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top. 3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

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