| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 4 |
|
Baking potatoes |
|
|
Vegetable oil, (optional) |
| 1 1/2 |
c |
Shredded Gouda cheese |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Butter |
| 2 |
tb |
Chopped green onion |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Prepared horseradish (opt.) |
|
|
Salt & pepper to taste |
| 4 |
sl |
Bacon, cooked crisp and crumbled |
|
|
Garnish:minced fresh parsley |
INSTRUCTIONS
Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired, rub
with a little vegetable oil or vegetable shortening. Prick in several
places with fork. Bake in preheated oven for 1 hour. Reduce oven
temperature to 350 degrees F.
Cut potatoes in half lengthwise and allow to cool long enough to handle.
Hold with a thick potholder or oven mitt and scoop out flesh with bowl of
spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1
cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish
(if using), pepper and salt, to the potato flesh. Mash with potato masher
or beat until smooth in an electric mixer.
Fill potato shells with mixture; sprinkle with remaining cheese. Bake at
350 degrees F for 20 minutes. Sprinkle bacon over potatoes for last few
minutes of baking. Garnish with plenty of minced fresh parsley.
Posted by Joan Macdiarmid to the Fidonet National Cooking echo 5-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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