Stuffed Baked Potatoes
Yield: 8 servings
- 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.
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