This is the first time, I've scooped potato out of the shell. It was a lot
easier than I thought it would be.
Baked Potatoes With Creamy Stuffing
4 large baking potatoes
For Stuffing:
4 ounces cream cheese or Roquefort cheese
1/4 cup butter or margarine
1/2 cup thinly sliced green onion
1 large clove garlic, minced
1 red pepper, seeded, chopped
Salt and pepper to taste
Scrub potatoes, pat dry with paper towels. Prick with a
fork in a few
places. Place potatoes on rack in a pan. Bake at 375 degrees
for about 35
minutes.
Increase temperature to 400 degrees. Bake potatoes for
another 15 to
20 minutes, or until done. In the meantime, prepare
stuffing. In a bowl, cream
butter,
cheese, green onion, garlic and red pepper. Slice open the
potatoes.
Scoop out pulp. Add this to cheese onion mixture. Stir to
blend. Season with
salt
and pepper. Fill empty potato shells with stuffing. Return
potatoes to
oven. Bake for another 10 minutes until stuffing is hot.
Serve as a meal in
itself
or with chicken, lamb, beef roast or pork loin.
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