Stuffed Baked Potatoes

Oxmoor House
8 servings


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4 medium potatoes, cleaned and baked
1/4 cup butter or margarine
3/4 cup whipping cream
2 eggs, separated
1 teaspoon salt
1/8 teaspoon pepper


Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a 1/8-inch shell. Spoon pulp into a mixing bowl. Add butter, whipping cream, egg yolks, salt, and pepper; beat until fluffy.

Beat egg whites (at room temperature) until stiff peaks form; fold into potato mixture. Stuff potato shells with potato mixture; sprinkle with paprika. Bake at 400° for 10 minutes.

Created date

February 2010