| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Potato |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 |
lg |
Egg(slightly beaten) |
| 1/2 |
c |
Parmesan cheese |
| 1/4 |
c |
Chives or green onion tops |
| 1/4 |
ts |
Salt and pepper pinch ground nutmeg Paprika |
INSTRUCTIONS
Heat oven to 400F Scrub potatoes, prick several times with a fork Place in
oven bake 50-60 minutes until potatoes feel soft when squeezed. Remove and
cool 15 minutes Half Potatoes length wise ( carefully), Using a small spoon
scoop out pulp into a large bowl, leaving a 1/4 inch thick shell. Save the
best 8 shells. Freeze the remaining shells for French fries or stuffed
potato skins
Simmer milk and butter until butter melts. Pour over potato pulp and mash
or beat until almost smooth. Add egg, half of cheese and spices. Mash until
almost smooth.
Fill shells using about 1/3 cup mixture per shell. Sprinkle with cheese
and a little paprika. Reduce oven heat to 350F Place shells on cookie
sheet and bake for 30 minutes, until puffed and brown. Makes 8 halves.
From: Katherine Walden Date: 20 Apr 94
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
A Message from our Provider:
“Religion is external, faith is internal.”