Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR TOPPING
- Fourteen; (3-inch) crisp
- ; oatmeal cookies,
- ; broken into pieces
- ; (about 3 cups)
- 3/4 Stick cold unsalted butter;
- ; tablespoons)
- 1/4 c Firmly packed brown sugar
- 1/4 c Fresh orange juice
- 2 ts Salt
Preparation
Preheat oven to 450F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding. Make topping: In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered. Preheat oven to 400F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes. Serves 8 to 10. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
