8 small Red Bliss or other waxy potatoes
About 1 tablespoon olive oil
Kosher salt as needed
8 (¾ ounce) slices Cabot Vintage Choice Cheddar, Cabot Farmhouse Reserve Cheddar, Cabot Private Stock Cheddar, or Cabot New York Vintage Cheddar, cut in half
¼ cup Cabot Sour Cream or Cabot 2% Plain Greek-Style Yogurt
Caviar, chopped scallions, crumbled bacon or shredded smoked salmon for garnish
PREHEAT oven to 350ºF.
WASH potatoes and rub with olive oil; sprinkle with kosher salt. Place on baking sheet and bake for 20 to 30 minutes or until tender when pierced with knife. Remove from oven and let cool.
CUT potatoes in half and top each half with piece of cheese. Preheat broiler. Place under broiler until cheese is melted.
TOP with small dollop of sour cream and desired garnishes. Serve warm.
Recipe courtesy of Chef Jeffrey Weiss.