Stuffed Baked Potatoes

Portions: 10 Portion size: 1 potato

U.S. Metric Ingredients

2 oz 4 oz to taste to taste

6G g 1GG mL to taste to taste

Baking potatoes, about

7-8 oz (200-225 g) each Butter, melted Light cream or milk, hot Salt

White pepper


1. Bake the potatoes according to the basic method.

2. Remove from the oven. Cut a slice off the top of each potato and scoop out the pulp, leaving a shell about î4 in. (V2 cm) thick.

3. Pass the pulp through a food mill or ricer. Beat in the butter and enough cream or milk to make a smooth purée. Season to taste. (Note that this preparation is basically the same as whipped potatoes.)

4. Fill the potato shells with the purée, using a pastry bag or kitchen spoon. (A pastry bag is faster and neater.) Place them on a baking sheet.

S tbsp S tbsp

1 oz

45 mL 45 mL

SG g

Dry bread crumbs Parmesan cheese, grated Butter, melted

Per serving:

Calories, 270; Protein, 5 g; Fat, 10 g (32% cal.); Cholesterol, 30 mg; Carbohydrates, 42 g; Fiber, 4 g; Sodium, 140 mg.

5. Mix the bread crumbs and parmesan cheese and top the potatoes with this mixture. Sprinkle with melted butter.

6. Place in hot oven (400°F/200°C) until potatoes are heated through and tops are browned, about 15 minutes.

Continue reading here: Variations

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