Simmer potatoes until just tender. The time will vary due to size; test with a thin-bladed knife. Remove from water and set on a cookie sheet to cool slightly. Once cool enough to handle, cut 12 of the potatoes in half. Using a melon baller or a small spoon, scoop out the soft insides of the potato, leaving about a quarter-inch-thick wall around the outside and at least as much on the bottom.
While still warm, pass the insides of the potato through a ricer or a food mill. Peel the remaining 3 potatoes and rice these as well. Combine with the butter, cream, sour cream, and blue cheese. Mix to combine and season to taste with salt and fresh-ground black pepper.
Fill the hollowed-out potatoes with the filling. To serve, bake in a preheated 350-degree oven for about 30 minutes to warm through and brown slightly. Garnish with sliced scallions.
Note: The amount of butter, cream, and sour cream may vary depending on the size of the potatoes. Please adjust accordingly.
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”
Source URL: https://www.bostonmagazine.com/restaurants/2017/05/07/recipe-baked-stuffed-new-potatoes/
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