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Double Stuffed Crispy Potatoes
These potatoes are crispy on the outside and light and fluffy on the inside. They are very festive and much better than those boring old mashed potatoes...while not being so drastically different that the family will revolt. The potatoes can be makes up to a day in advance. Scoop out the insides and place in a tightly sealed bowl. The skins can also be crisped a day ahead of time. Simply bake as described below, and store in the refrigerator until ready to stuff. Before making the filling for the potatoes, reheat the potato insides until piping hot in the microwave or oven.
4 large baking potatoes
3 tablespoons butter
3 tablespoons half and half
Salt
White pepper
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
Snipped chives
Preheat the oven to 425 degrees. Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender. Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown. Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half and half, salt, white pepper, nutmeg, and egg yolks until smooth. In a clean bowl with clean beaters whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells. Bake for 10-15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives and serve hot.
Makes 8 servings.
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Total Time: 1 hour, 50 minutes
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