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Side Dish
4 - 6 servings
5 minutes
1 hour
Chef Tom Fraker
3 tablespoons extra virgin olive oil
3 tablespoons kosher salt
2 tablespoons granulated garlic
1 tablespoon smoked paprika
1 tablespoon extra virgin olive oil
7 tablespoons unsalted butter - divided use
2 Melissa’s Chinese Long Beans - ends trimmed, cut into short sticks
1 Melissa’s Long Sweet Pepper - stemmed & seeded, diced small
1 clove Melissa’s Peeled Garlic - minced
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
6 tablespoons sour cream
1/4 cup shredded sharp cheddar cheese
3 tablespoons chopped chives
Preheat the oven to 350ºF.
Coat the potatoes with the olive oil.
In a bowl, combine the salt, garlic and paprika. Roll the potatoes in the spice mixture and place them on a baking sheet. Bake in the oven for 45 minutes or until fork tender.
In a sauté pan, heat the oil and melt 1 tablespoon of the butter. Add the long beans, sweet pepper, garlic, salt and pepper and sauté for 3 minutes, or until the beans are just crisp tender.
When the potatoes are cooked, split them lengthwise but not all the way through. Push the ends of the potatoes toward each other to create a pocket. Place the rest of the butter into the potatoes and top with the sautéed mixture, sour cream, cheddar cheese and chives.
