| Stuffed Baked Potato
Categories: Potato, Parsley, Butter, Cream, Cheese, Taste3, Stuffed
4 large Russet baking potatoes;
2 tablespoons of butter
2 tablespoons of light cream
Salt and freshly-ground pepper
1/2 cup of grated Gruyere cheese
Garnish: chopped parsley |
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Instructions: Preheat oven to 500ºF. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour. Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving. Yield: 4 servings |
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