Twice-Baked Sour Cream Potatoes
serves 4
Whipped egg whites lighten up these delicious twice-baked potatoes. To lighten further, you can substitute plain yogurt for the sour cream.
This recipe is part of Andrew Schloss's Sunday Dinners.
6 large russet potatoes, scrubbed and dried (about 4 pounds)
4 eggs, separated
1/4 cup sour cream
1 clove garlic, minced
prep: 15 minutes
total: 2 hours 10 minutes
towel
large mixing bowl
baking pan
1. Preheat the oven to 450F. Pierce the skins of the potatoes in several places with the tines of a fork. Bake for 45 to 50 minutes, or until tender. Remove the potatoes from the oven and allow them to cool for 20 minutes until they are easy to handle.
2. Using a serrated knife, cut a thin slice from one of the wider sides of each potato. Using a towel to protect your hand, hold each potato cut-side up and scoop out the flesh. Place it in a mixing bowl and mash with a fork until nearly smooth. Add the egg yolks, sour cream, garlic and a sprinkling of salt and pepper and mix thoroughly.
3. Beat the egg whites with a pinch of salt in a clean bowl until the whites are thick enough to hold a shape. Fold the whipped egg whites into the potatoes.
4. Preheat the oven to 400F. Lightly oil a baking pan. Spoon the potatoes from the mixing bowl into four potato skins, heaping the potato mixture. Place the potatoes, opening up, on the pan and bake for 30 minutes, or until puffed and browned. Serve immediately.
