| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 1/4 |
c |
Unsalted butter; melted |
| 6 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sour cream or creme fraiche |
| 1/2 |
c |
Parmesean cheese |
| 1/2 |
c |
Minced fresh herbs (chives, marjoram, oregano, parsley or sage) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Scrub potatoes, pierce with fork several times and bake in a preheated 375
degree oven for 1 hour, or until soft. Slice 1-inch off the top of each
potato, cutting lengthwise. Scoop out pulp into a warm bowl, leaving
1/8-inch shell and being carefull not to tear skin. Preheat oven or broiler
to 400 degrees. Press pulp through potato ricer into a large bowl, or mash
with a fork. Add melted butter, cream cheese, sour cream or creme fraiche,
Parmesan cheese, herbsm salt and pepper to taste. Beat until light and
fluffy. Spoon mixture into shells, mounding slightly. Or put stuffing in a
pastry bag fitted with decorated tip and pipe into shells. Place pottoes
into a baking dish or on a baking sheet. Place in oven or broiler until
tops begin to turn golden brown, about 1- to 15 minutes for an oven or 4-5
minutes in a broiler/
Nutritional info per serving: 645 cal; 15.4g pro, 53.8g carb, 43.9g fat
Source: James McNair's Potato Cookbook Miami Herald 11/9/95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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