Name: Swedish Stuffed Potatoes
Ingredients: 6 lg Idaho potatoes, scrubbed and dried; 4 tb Butter or margarine,PLUS; 3 tb Unsalted butter softened; 1/4 c Heavy cream; 1 c Salmon, cooked or canned; 2 Hard-boiled eggs, chopped; 1/3 c Fresh dill, snipped OR; 1 tb Dried dill; Salt and pepper to taste

If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Swedish	Stuffed pot, Main dishes, Vegetables	6	Servings

INGREDIENTS

6	lg	Idaho potatoes, scrubbed and dried
4	tb	Butter or margarine,PLUS
3	tb	Unsalted butter softened
1/4	c	Heavy cream
1	c	Salmon, cooked or canned
2		Hard-boiled eggs, chopped
1/3	c	Fresh dill, snipped OR
1	tb	Dried dill
		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.
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 a bowl .  Add the unsalted butter, the cream
and salt and pepper to taste.   Beat the mixture until fluffy. Stir in the
salmon.  Mound the filling 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).
Formatted and posted to Eat-L by Ilene Warfield.
.....
Per serving: 297 Calories; 20g Fat (61% calories from fat); 12g Protein;
17g Carbohydrate; 131mg Cholesterol; 138mg 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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