Cheesy baked baby potatoes

AT A GLANCE

  • Serves 16 people

  • 1.1 kg baby potatoes, such as nicola
  • 30 gm (¼ cup) finely grated Gruyère, plus extra for topping
  • 30 gm (¼ cup) finely grated cheddar
  • 2 tbsp finely grated parmesan
  • 2 tbsp finely chopped chives
  • 1 tbsp finely chopped flat-leaf parsley leaves
  • 50 gm butter, melted
01   Place potatoes in a steamer placed over a saucepan of boiling water and steam for 50 minutes or until potatoes are tender. Cut tops off potatoes and discard. Scoop out flesh leaving 5mm. Place flesh in a bowl and mash until smooth, stir through remaining ingredients, except butter, and season to taste with sea salt and freshly ground black pepper.
02   Preheat oven to 200C. Spoon mixture into potato skins, place on a baking tray, scatter with Gruyère, drizzle with melted butter, roast for 20 minutes or until golden and serve.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD AND ADELAIDE LUCAS

FEATURED IN

Nov 2007

Nov 2007

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