Summer Stuffed baby Dutch Yellow tm Potatoes
By Chef Tom Fraker


3 pounds Baby Dutch Yellow® Potatoes
2 tablespoons Unsalted Butter
1 cup Light Sour Cream
1/2 cup Chives chopped
1 sprig Rosemary chopped
3 sprigs Thyme
6 ounces Cheddar Cheese grated
2 tablespoons Italian Parsley finely chopped
Salt and Pepper to taste


Preheat oven to 350º F. Scrub the potatoes.

Pat dry with paper towels. Bake potatoes for 30 minutes or until done.

Remove from oven and place on a cutting board. Let cool for 20 minutes.

Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat.

Put the pulp into a large bowl and add butter, sour cream, chives, thyme and rosemary.

Mix together until you have a smooth texture. Season with salt and pepper, as desired.

Stuff each potato with stuffing. Top with cheese and reheat until melted.

Sprinkle with parsley. Serve as desired at room temp or heated.


If you want a little kick, sprinkle with your favorite spicy seasoning.