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Stuffed: Jailbreak Potatoes

Source of Recipe

Diane Mott Davidson


List of Ingredients

4 large baking potatoes
2 tablespoons unsalted butter
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup fresh grated parmesan cheese


Recipe

Preheat the oven to 400ºF. Scrub and prick each potato 3 or 4 times with a fork. Bake the potatoes for 1 hour, or until flaky. Remove from the oven and cool slightly. IN the large bowl of an electric mixer, place the butter, cream, salt, pepper and cheese. Using a sharp knife, cut at a 45 degree angle to remove an oval of skin and potato from the flat top side of each potato. 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 ofthe removed ovals ofpotato skin into the bowl.

Using the whip attachment, whip the potato mixture until smooth. Taste and correct the seasoning. Divinding the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 minutes, or until the filling is thoroughly heated. Serves 4.