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Creamy Stuffed Potatoes




Source of Recipe


First 5/7/07






List of Ingredients



• 3 Idaho/russet potatoes (about 8 oz each)
  
• 1 container (7 oz) creme fraiche
  
• 1/2 cup shredded Ja risberg cheese
  
• 2 T chopped fresh chives
  






Instructions



1. Heat oven to 350 degrees.
   
2. Using fork, pierce potatoes. Bake potatoes directly on rack of oven 1 hour, or until fork tender. Halve potatoes lengthwise; scoop out flesh, leaving 1/4-inch thick shell.
   
3. Using hand maser or potato ricer, mash flesh with creme fraiche. Stir in cheese and chives.
   
4. Spoon mixture into pastry bag fitted with star tip (Wilton #6B). Pipe mixture into potato shells.
   






Final Comments


Makes 6 servings

*Turn stuffed potatoes into twice-baked. Simply back, mash and fill ahead of time. Then, before serving, bake at 350 degrees for 25 minutes.