Recipe By: Chef JJ’s Back Yard
Serving Size: 25
12 1/2 whole red skinned potatoes
heavy cream, as needed
6 1/4 cloves garlic, minced
kosher salt, to taste
black pepper, to taste
chives, for garnish, chopped
3 1/4 ounces cheese, shredded or crumbled
1. Toss potatoes in olive oil and salt and pepper. Roast potatoes until cooked, using indirect heat at about 400.
2. Once cool enough to touch, cut in half and hollow out. Take the insides of the potatoes, mix them with the cheese, garlic and cream, season with salt and pepper. Re stuff the potatoes and cook until heated throughout. Garnish with chives and serve immediately.