We are going to make what I
call "Special Stuffed Potatoes." When my youngest son, Erik, was
little, I had a hard time getting him to eat a variety of food. Potatoes,
of any kind, were definitely not something he wanted to try. One day, I
told him I would make him a "Special Stuffed Potato" one that would
be fit for a king. He liked the idea of that so I proceeded to make my
idea of a "Special Stuffed Potato", which was a baked potato,
scooped out, mashed and stuffed in its shell and baked again till it puffs
up. Do not use "new potatoes" "thin skinned" for this dish the "old" dirty
looking, thick-skinned potatoes work the best. Where I live, on the North
Fork of Long Island, they grow the world's best potatoes. I use what they
call Chefs, a very large potato which is perfect for baking.
Special Stuffed Potatoes
6 large potatoes, washed
- lb. butter
1 egg
- cup grated parmesan cheese
1 cup milk (may need more)
salt & pepper to taste.
Paprika
Wash your potatoes under cold water. Try and choose
large ones that are approximately the same size. Place them on a baking
sheet in a 400º oven and bake until
they are fork tender. This comes to about 1 hour and 15 minutes (depending
on the size of your potato). Cut the potato in half and scoop out the soft
flesh while still hot.
Add all your ingredients except the paprika. Mash until fluffy. You maid a
little more milk if the mixture isn't smooth enough. Fill your potato
shells and place them in a baking dish. Sprinkle the tops with paprika and
place in a 375º oven for approximately
40 minutes or until they brown and puff. These
Special Stuffed Potatoes will be beautiful to look at
and delicious to eat and fancy enough for royalty!