Stuffed Baked Potatoes

Stuffed Baked Potatoes Ingredients

4 lg Baking potatoes	1/2 c Parmesean cheese
1/4 c Unsalted butter; melted	1/2 c Minced fresh herbs (chives,
6 oz Cream cheese; softened	Salt and pepper to taste
1/2 c Sour cream or creme fraiche

Instructions for Stuffed Baked Potatoes

Scrub potatoes, pierce with fork several times and bake in a preheated 375 degree oven for 1 hour, or until soft. Slice 1-inch off the top of each potato, cutting lengthwise. Scoop out pulp into a warm bowl, leaving 1/8-inch shell and being carefull not to tear skin. Preheat oven or broiler to 400 degrees. Press pulp through potato ricer into a large bowl, or mash with a fork. Add melted butter, cream cheese, sour cream or creme fraiche, Parmesan cheese, herbsm salt and pepper to taste. Beat until light and fluffy. Spoon mixture into shells, mounding slightly. Or put stuffing in a pastry bag fitted with decorated tip and pipe into shells. Place pottoes into a baking dish or on a baking sheet. Place in oven or broiler until tops begin to turn golden brown, about 1- to 15 minutes for an oven or 4-5 minutes in a broiler/ Nutritional info per serving: 645 cal; 15.4g pro, 53.8g carb, 43.9g fat Source: James McNairs Potato Cookbook Miami Herald 11/9/95 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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