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 your family will revolt. You can easily prepare parts of the recipe in advance. The day before serving you can bake the potatoes, scoop out the insides and refrigerate the flesh and the skins in an airtight container or plastic bag. Before mashing the potatoes, heat for a minute or so in the microwave just so they are hot enough to melt the butter when beating. The potato shells will be buttery and crispier if you brush a little additional melted butter over the insides before returning them to the oven.
4 large baking potatoes
3 tablespoons butter
3 tablespoons half and half
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
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: 30 minutes
Cooking Time: 90 minutes
Total Time: 2 hours