| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Russet baking potatoes; (such as Idaho) |
| 2 |
tb |
Butter |
| 2 |
tb |
Light cream |
|
|
Salt and freshly-ground pepper |
| 1/2 |
c |
Grated Gruyere cheese |
|
|
Garnish: chopped parsley |
INSTRUCTIONS
Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick
several times with a fork.. Bake directly on oven rack, turning once or
twice, until crunchy on outside, tender within, about 1 hour.
Cut off top third of potatoes. Using a spoon, scoop flesh from both parts
into a small bowl. Add butter, cream and half of cheese; mash until
thoroughly combined. Spoon mixture back in to potato shells; sprinkle each
potato with 1 tablespoon of remaining cheese. Place potatoes on a small
baking sheet and brown briefly under a preheated broiler, until tops are
golden brown and bubbly. Serve with top shell alongside. Sprinkle with
parsley before serving.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4594
Converted by MM_Buster v2.0l.
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