Root Beer Short Ribs
Tiki Barber joins Martha to prepare delicious recipes for root beer short ribs and twice-baked sour cream and chive potatoes.
Twice-Baked Sour Cream And Chive Potatoes
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Root Beer Short Ribs
Tiki Barber joins Martha to prepare delicious recipes for root beer short ribs...
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Everyday Food, October 2009
- Yield Serves 8
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Ingredients
- 8 small russet potatoes (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- 1 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 1/4 cup snipped chives (plus more for garnish)
- Coarse salt and ground pepper
Directions
- Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
- With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
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