Easter Egg Potatoes

These festive little potatoes are sure to capture attention whether you fill them with your favorite toppings and bake or use our combination of sour cream, cheese, mustard, chives, and chopped eggs. Courtesy www.idahopotato.com

1. Preheat oven to 425°F or 350°F. Scrub potatoes with a brush; pat dry. Poke potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)

2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425°F oven for 40 to 50 minutes for smaller potatoes or 60 to 70 minutes for larger potatoes (or in a 350°F for 60 to 70 minutes for smaller potatoes or 80 to 90 minutes for larger potatoes) or until tender. Remove from oven; cool slightly for easier handling.

3. For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes. Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato leaving a 3/4 inch shell. Add pulp to bowl; set shells aside.

4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milt to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish.

5. Bake large or small potatoes, uncovered, in a 425°F oven for about 20 minutes (or a 325°F oven for 35 to 40 minutes) or until heated through and tops are.

Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325°F for 45 to 50 minutes. 

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© 2009 Idaho Potato Commission