Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"This became another family favorite. I will sometimes use half grated Gruyère and half grated Parmesan."
List of Ingredients
◦ 4 large russet (baking) potatoes
◦ 2 tablespoons unsalted butter
◦ ½ cup heavy (whipping) cream
◦ ½ teaspoon salt
◦ ¼ teaspoon or more white pepper
◦ ½ cup freshly grated Parmesan cheese
Preheat the oven to 400° F.
Scrub and prick each potato three or four times (in the center of one side) with a fork. Bake the potatoes for 1 hour, or until flaky. Remove from the oven and cool slightly. (Leave the oven on. Butter a rimmed baking sheet.)
In a large bowl, with an electric mixer fitted with the whisk attachment, measure in the butter, cream, salt, pepper, and Parmesan. Using a sharp knife, cut the flat top side of each potato (where you pricked it) at a 45-degree angle to remove an oval of skin. (Visualize cutting out the top of a pumpkin.) Using a spoon, scoop most of the potato out of the interior into the bowl with the other ingredients. Leave a thin layer of potato inside the skin. Scrape the potato from the back of the removed ovals of potato skin into the bowl.
Whip the potato mixture until smooth. Taste and correct the seasoning.
Divide the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on the baking sheet and bake for 15 minutes, or until the filling is thoroughly heated.
Makes 4 servings