Swedish stuffed potatoes

6 Servings

Ingredients

Quantity Ingredient
6 larges Idaho potatoes, scrubbed and dried
4 tablespoons Butter or margarine,PLUS
3 tablespoons Unsalted butter softened
¼ cup Heavy cream
1 cup Salmon, cooked or canned
2 Hard-boiled eggs, chopped
⅓ cup Fresh dill, snipped OR
1 tablespoon Dried dill
Salt and pepper to taste

Directions

Preheat oven to 425°.

Rub the potatoes all over with the butter or margarine and bake in preheated oven for one hour, pricking them several times with a fork AFTER the first 30 minutes of baking. At the end of the hour baking time, remove the baked potatoes from the oven; when JUST cool enough to handle, cut a lengthwise slice from the top of each potato. Then cut an X in the pulp of each potato, cut around the circumference; scoop the pulp from the skin, leaving a ½" shell. Force the pulp through a ricer into a bowl . Add the unsalted butter, the cream and salt and pepper to taste. Beat the mixture until fluffy. Stir in the salmon. Mound the filling into the potato shells. At this point the stuffed potatoes can be refrigerated, covered lightly, for up to 24 hours.

Bake the potatoes on a baking sheet in a preheated 425° for 10 - 15 minutes (if they are freshly made) or 20 - 30 minutes (if they have been refrigerated).

Formatted and posted to Eat-L by Ilene Warfield.

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Per serving: 297 Calories; 20g Fat (61% calories from fat); 12g Protein; 17g Carbohydrate; 131mg Cholesterol; 138mg Sodium Recipe By: _Gourmet Magazine_ October 1982 Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 00:00:14 +0000 From: Ilene Warfield <ilenewar@...>

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