Sides

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Makes 8 servings

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Makes 8 servings

During the holidays and other dinner parties, oven space and time can be scarce. This delicious side dish frees up your main oven for larger items like a turkey or roast.

Nutritional information per serving:Calories 180 (31% from fat)
carb. 27g
pro. 4g
fat 6g
sat. fat 4g
chol. 20mg
sod. 160mg
calc. 58mg
fiber 3g

Ingredients

  • 4Idaho or russet potatoes (10 to 12 ounces each), scrubbed
  • 1teaspoon olive oil, divided
  • ⅔cup low-fat milk
  • 2tablespoons unsalted butter, plus 1 teaspoon for finishing
  • ½cup sour cream
  • ½teaspoon kosher salt
  • ½teaspoon freshly ground black pepper
  • ¼cup chopped fresh chives

Preparation

  1. 1. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick
  2. about 6 to 8 times with a fork. Put the rack of the Toaster Oven Broiler
  3. in the lower position. Place potatoes directly on the rack. Set to 400°F
  4. on the Bake setting and bake for about 55 to 60 minutes. Remove and
  5. let cool slightly.
  6. 2. When potatoes are cool enough to handle, halve each one and scoop
  7. out cooked potato, leaving a ¼-inch-thick potato shell. Reserve skin
  8. shells.
  9. 3. Place cooked potato in a medium bowl. Add milk and 2 tablespoons of
  10. the butter. Using a potato masher or hand mixer, mash/beat until
  11. smooth. Add sour cream, salt, pepper and chives. Mash/beat to
  12. combine completely.
  13. 4. Generously fill the potato shells with potato mixture. (Potatoes may be
  14. prepared a day ahead to this point – cover and refrigerate. Bring to
  15. room temperature before baking.)
  16. 5. Line the baking pan with aluminum foil. Arrange potatoes on prepared
  17. pan. Melt remaining teaspoon of butter and drizzle on potatoes. Put
  18. the pan in the lower position and set to 375°F on the Bake setting.
  19. Bake for 35 to 45 minutes, until potatoes are hot and golden on the
  20. tops.