Mini Twice-Baked Potatoes

Ingredients

• 1 tablespoon chives fresh chopped
• 1 cup gruyere cheese grated
• 30  new potatoes dried red such as and yukon gold, scrubbed and
• 2 tablespoons olive oil 
• 30 servings salt and pepper 
• 0.8 cup cup heavy whipping cream sour

Equipment

• baking sheet
• oven
• knife

Directions

1. Preheat oven to 400F.
2. Place potatoes on a baking sheet.
3. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
4. Spread potatoes in a single layer; prick each one several times with a paring knife. Roast until fork-tender, about 45 minutes.
5. Let stand until just cool enough to handle.
6. Use a paring knife to split potatoes; don't cut all the way through. Push sides in so potatoes open up.
7. Sprinkle each with Gruyre.
8. Place back in oven and bake until cheese melts, about 5 minutes.
9. Let cool until warm, then top with sour cream and chives. Season with salt and pepper; serve.