| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Stuffed pot, Main dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
lg |
Idaho potatoes, scrubbed and dried |
| 2 |
tb |
Butter or margarine |
| 8 |
|
Bacon slices, cut in 1/2" pieces |
| 1 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Fresh dill, snipped OR |
| 2 |
tb |
Dried dill |
| 1/3 |
c |
Sour cream, regular or light |
| 2 |
lg |
Eggs, lightly beaten |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 425°.
Rub the potatoes all over with the butter or margarine and bake in
preheated oven for one hour, pricking them several times with a fork AFTER
the first 30 minutes of baking.
Meanwhile, in a skillet saute the bacon pieces over moderately high heat
until crisp; transfer with a slotted spoon to paper towelling to drain. Add
the chopped onion to the skillet and saute it in the bacon drippings until
golden; transfer it from the skillet into a large bowl. Reserve 3
tablespoons of the bacon drippings.
At the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from the top
of each potato. Then cut an X in the pulp of each potato, cut around the
circumference; scoop the pulp from the skin, leaving a 1/2" shell. Force
the pulp through a ricer into the bowl containing the onions. Add the
bacon, the reserved drippings, the dill, sour cream, eggs, and salt and
pepper to taste. Beat the mixture until fluffy, then mound into the potato
shells. At this point the stuffed potatoes can be refrigerated, covered
lightly, for up to 24 hours.
Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes
(if they are freshly made) or 20 - 30 minutes (if they have been
refrigerated).
Serving Suggestion: Serve with a large green salad. Add an apple crisp
for dessert for a homey and satisfying fall meal.
Formatted and posted to Eat-L by Ilene Warfield.
..... Notes: These potatoes are stuffed with the flavors of Quiche
Lorraine - bacon and onion. Delicious!
Per serving: 225 Calories; 12g Fat (48% calories from fat); 8g Protein; 22g
Carbohydrate; 83mg Cholesterol; 215mg Sodium
Recipe By: _Gourmet Magazine_ October 1982
Posted to EAT-L Digest 10 October 96
Date: Fri, 11 Oct 1996 00:00:14 +0000
From: Ilene Warfield <ilenewar@STARNETINC.COM>
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