| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Zealand |
|
1 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes |
| 1 |
tb |
Mayonnaise |
| 1/4 |
ts |
French mustard |
| 2 |
|
Rashers bacon |
| 1 |
tb |
Soured cream |
|
|
Salt & pepper |
| 1 |
|
Egg yolk |
| 3 |
oz |
Butter |
INSTRUCTIONS
Scrub potatoes well; dry well. Place on baking tray, bake in moderate oven
for 60 minutes or until potatoes are tender. With serrated knife carefully
cut top off each potato. Scoop potato out with small spoon, leaving 5mm
(1/4 inch) of potato inside to form shell. Push scooped out potato through
sieve. Add soured cream, mayonnaise, salt, pepper, mustard & egg yolk; mix
well. Fill potato mixture back into potato shells. Spoon melted butter
over the potatoes. Place potatoes on oven tray, bake in moderate oven 20
minutes or until heated through. Remove rind from bacon, chop finely. Place
into pan, stir over heat until heated through. Remove rind from bacon, chop
finely. Place into pan, stir over heat until bacon is crisp; drain. Spoon
bacon on top of each potato.
Doreen Randal Phone 06 343 9692 New Zealand
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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