Like a twice-baked potato, this sweet potato version mashes yummy ingredients together and then gets a crusty cheese topping with a surprise ingredient. The results pair well with pork tenderloin, turkey, or ham.
Oxmoor House JUNE 2007
Scrub potatoes, and prick each potato once. Place on a baking sheet. Bake at 450° for 1 hour or until tender.
When potatoes are cool enough to handle, cut a strip from top of each potato; carefully scoop out potato pulp, leaving 1/8"-thick shells. Set shells aside. Place pulp, butter, and next 4 ingredients in a medium bowl. Mash with a potato masher, or beat at medium speed with an electric mixer until smooth; spoon into potato shells. Cover and chill up to 2 days.
When ready to bake, place stuffed potatoes on a large, round microwave-safe, ovenproof platter, and cover with a paper towel. Microwave potatoes at HIGH 6 minutes or until thoroughly heated.
Combine crushed cookies, 1/4 tsp. paprika, and cheese. Sprinkle over potatoes. Bake at 400° for 6 minutes or until browned.
Note: You can find smoked paprika at specialty grocery stores or spice stores.
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