Serves 6
6 medium-sized red skinned potatoes
1/2 stick (4 Tbl) butter, plus more for buttering the pan
1/2 cup heavy cream
4 oz sharp white cheddar cheese, grated
1/4 cup plus 1/4 cup finely grated parmesan cheese, divided
1/4 cup chopped chives
kosher salt & freshly ground black pepper
Preheat the oven to 350°F. Wrap each potato in a separate sheet of tin foil, then place on a baking pan. Bake until tender, about 1 hour or longer. Then unwrap the potatoes and allow them to cool enough to handle.
Slice each potato in half. Using a melon baller or a round teaspoon, scoop out the inner flesh from the potato and place it into a medium-sized mixing bowl. Make sure to scoop no closer than about 1/4-inch from the skin of the potato.
Mash the scooped-out potato flesh either by hand or preferably with a potato ricer. Add the butter, cream, grated cheddar, 1/4 cup parmesan and chives to the mashed potatoes. Season with salt and pepper and stir to combine.
Grease the baking pan with butter. Arrange the hollow potato halves across the pan. Fill each potato half with a generous dollop of mashed potato mixture. Then top evenly with the remaining 1/4 cup parmesan cheese. This can be prepared up to four hours ahead. Let stand at room temperature.
Return to the oven and bake until the potatoes are hot throughout and the tops begin to turn golden brown, about 30 minutes. Serve hot.
