Ingredients
- 4 Idaho potatoes
- Extra virgin olive oil (EVOO), for drizzling
- Salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes
- 1 cup buttermilk
- 1 clove garlic, grated
- A few dashes of hot sauce
- 1 tablespoon flat leaf parsley (about a palmful), chopped
- 1 tablespoon dill (about a palmful), chopped
- 1 tablespoon fresh chives (about a palmful), chopped
- 1 cup shredded cheddar cheese
Description
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Rachael Ray
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