| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Potatoes | 1 | Servings | |
INGREDIENTS
| 12 | Medium-size russet potatoes | |
| 1 | c | Milk |
| 1/2 | c | Butter |
| 2 | lg | Eggs; beaten |
| 3/4 | c | Grated Parmesan cheese |
| 1/2 | c | Snipped fresh chives or scallion tops |
| 1/8 | ts | Nutmeg |
| Salt and pepper | ||
| Paprika |
INSTRUCTIONS
Heat oven to 400 degrees. Pierce potatoes in several places with a fork. Place on a baking sheet or oven rack. Bake 50 to 60 minutes until potatoes feel soft when squeezed. Remove from oven and let cool 15 minutes. Halve potatoes lengthwise. Using a small spoon, scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell. Simmer milk and butter until butter melts. Pour over potato pulp and mash until almost smooth. Add eggs, 1/2 cup of the Parmesan cheese, the chives, salt, pepper and nutmeg. Mash until smooth. (Some small lumps may remain.) Fill potato shells using about 1/3 cup of mashed potatoes per shell. Sprinkle potatoes with remaining 1/4 cup Parmesan cheese and a little paprika. Arrange potatoes on a cookie sheet. (Potatoes can be prepared to this point a day ahead. Cover and refrigerate.) When ready to serve, heat oven to 350 degrees. Bake 30 minutes or until puffed and lightly golden. (If potatoes have been refrigerated, bring to room temperature before baking.) Recipe by: From daughter Anne Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Martha Sheppard" <marthahs@worldnet.att.net> on Nov 17, 1997
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