Stuffed baked potato
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Russet baking potatoes; (such as Idaho) |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Light cream |
| Salt and freshly-ground pepper | ||
| ½ | cup | Grated Gruyere cheese |
| Garnish: chopped parsley | ||
Directions
Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.
Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4594
Converted by MM_Buster v2.0l.
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