Ingredients:
3 very large Idaho potatoes
2 eggs, separated
Cream*
Butter*
Salt and pepper to taste
Buttered bread crumbs
Minced onion, chives, grated cheese, minced green pepper or lightly sauteed chopped onion may be used if desired as additions to the pulp.
*If above alternate additions to pulp are used, omit the cream and butter.
Instructions:
These baked half or whole stuffed potatoes are an excellent way to serve simple preparations of buttered or creamed peas, carrots or baby onions.
Bake 3 very large Idaho baking potatoes until they are tender.
Cut the potatoes in half lengthwise and scoop out the pulp, leaving the shells intact.
Mash the pulp with 2 egg yolks and season it with cream, butter, and salt and pepper to taste. (Alternate additions may be added to pulp as desired)
Whip the mixture until it is smooth and fold in 2 egg whites(beaten until stiff).
Pile the mixture in potato shells, using a pastry tube if desired, to make an attractive pattern.
Sprinkle lightly with buttered bread crumbs.
Bake the potatoes in a moderate oven (350 degrees) until the filling is hot and the topping browned.
To stuff whole potatoes, use 1 medium potato for each serving.
Bake the potatoes and make a circular opening on one flat side of each potato. Scoop out some or all of the pulp and fill the potato with any well-flavored creamy preparation such as might be served in a patty shell or in a crepe. Or mash and season the pulp and return it to the shell.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
