INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. With a fork prick potatoes and on a baking
sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When
potatoes are just cool enough to handle, halve lengthwise and scoop flesh
into a 3-quart saucepan, leaving 1/4-inch thick shells. With a potato
masher mash potatoes in saucepan with 3 tablespoons butter. Stir in milk
and salt and pepper to taste. Transfer shells to baking sheet and brush
insides with remaining 2 tablespoons butter. Season shells with salt and
pepper. Mashed potatoes and shells may be prepared up to this point 1 day
ahead and chilled, covered. Reheat mashed potatoes before proceeding. Bake
potato shells in middle of oven until golden, about 20 minutes. While
shells are baking, cut basil into thin strips and stir about three fourths
into warm mashed potatoes. Spoon mashed potatoes into shells and bake until
heated through, about 10 minutes. Serve each potato half topped with 1/2
tablespoon sour cream and some remaining basil. This recipe yields 4
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9153)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-18-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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