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Stuffed Baked Potatoes

Stuffed Baked Potatoes

Oxmoor House JANUARY 1983

  • Yield: 8 servings

Ingredients

  • 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
  • Paprika

Preparation

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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Stuffed Baked Potatoes Recipe

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