| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Potatoes | 12 | Servings | |
INGREDIENTS
| 7 | md | Russett potatoes, peeled and halved |
| 1/2 | c | Milk |
| 1/4 | c | Butter, at room temp |
| 8 | oz | Cream cheese, cut into chunks, at room temp |
| 1/2 | c | Scallions, chopped |
| 2 | oz | Pimientos, drained |
| Salt and pepper to taste | ||
| 1 | Egg, beaten |
INSTRUCTIONS
Boil potatoes in water in large saucepan until potatoes are tender; about 40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, scallions, and pimientos. Season with salt and pepper. Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate). Preheat oven to 350~. Bake potatoes until puffed and light brown; about 25 mins. Posted to MC-Recipe Digest V1 #543 by Nancy Berry <[email protected]> on Mar 27, 1997
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