Double Roasted Baby Potatoes
1.
Clean small potatoes with skins;
2.
Spread tin foil on the baking tray; dry the small potatoes, brush with a layer of oil, put them in the baking tray and bake for 20 minutes;
3.
Crispy sausages, garlic, dried chili, lemon zest, parsley mince;
4.
Take out the roasted small potatoes and let them cool until they are not hot, cut some from the top, and then hollow out the potatoes with a ball digger;
5.
It only needs about 2/3 to press the dug out potatoes into puree, and the rest can be used for other purposes;
6.
Add minced garlic, chopped intestines, minced pepper, minced lemon zest, chopped coriander stems to the mashed potatoes, then add yogurt, butter and a little salt and mix well;
7.
Add two pinches of shredded cheese and mix well;
8.
Brush the small potatoes with oil and sprinkle some crushed black pepper;
9.
Put the mixed mashed potatoes into small potatoes, and add some shredded cheese on top;
10.
Bake for another 20 minutes; sprinkle some coriander at the end. (The temperature of my small oven cannot be adjusted; the oven is different, the time is for reference only)
