| 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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