Ingredients
- 1 1/2 pounds small new potatoes (about 15)
- 2 tablespoons extra-virgin olive oil
- 1 3/4 teaspoons kosher salt, divided
- freshly-ground black pepper
- 1/4 cup cottage cheese (I always use Good Culture)
- 2 tablespoons chopped fresh chives, plus more for topping
- 2 ounces sharp cheddar cheese, grated (½ cup), divided
Instructions
- Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes with oil (it may seem like a lot but it will make the skins so crispy), 3/4 teaspoon of the salt and several grinds pepper. Roast, shaking the pan halfway through, until the potatoes can be easily pierced with a paring knife, 25 to 30 minutes. Reduce the oven temperature to 375°F.
- When cool enough to handle, use a melon baller or small spoon/measuring spoon to scoop the potato flesh into a medium bowl. (Be sure to leave a bit of flesh around the perimeter of the potatoes).
- Add the cottage cheese, chives, half the cheddar, remaining 1 teaspoon salt, and several grinds pepper to the bowl and stir and smash until combined. Stuff the potatoes and top with the remaining cheese.
- Bake until the filling is puffed and warm and the cheese is lightly browned, 20 to 25 minutes. Top with more chives.
Inspired by my recipe for Real Simple.