Categories: paleo, sides

Ingredients

• 6 T butter at room temperature
• 5 lb yukon gold potatoes
• 1/3 c sour cream
• 4 oz cream cheese at room temperature
• 6 oz raclette or fontina, grated
• 1/2 c whole milk at room temperature
• salt and pepper
• 1/3 c olive oil
• 2 t minced garlic
• 16 sage leaves, coarsely chopped
• 2 T fresh chives, for serving

Directions

1. eat oven to 375. Bake potatoes until done. Remove and let cool until cool enough to handle. Cut in half and scoop out flesh, reserving skins.

2. Mash potatoes in a large bowl. Add butter, sour cream, cream cheese, half the cheese, milk and 2 t salt.

3. Mix until smooth and add to baking dish, topped with remaining cheese.

4. Slice potato skins into strips. On a baking sheet, toss with olive oil, garlic, sage and salt. Bake casserole on one rack and skins on another rack until cheese melts and skins are crisp and brown.

5. Sprinkle roasted skins on casserole to serve.

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