In today's New York Times Dining section, Melissa Clark rhapsodizes on the appeal of twice-baked potatoes and offers her own gussied up versions. I can't say that I disagree with her--I have never met a potato that I didn't like!
You can dress this recipe up further by topping them with broccoli and melted cheese or sauteed mushrooms and onions--the possibilities are limitless!If you use ingredients that are certified Kosher for Passover--these simple homey potatoes will be a welcome addition to your holiday repertoire.
Baked Stuffed Potatoes
INGREDIENTS
- 8 large Idaho potatoes
- ¾ cup soft non-dairy margarine (use butter for a dairy meal)
- ½ cup non-dairy milk (use milk for a dairy meal)
- salt and freshly ground black pepper
- paprika
DIRECTIONS
1. Preheat oven to: 450. Do not use microwave! Line cookie sheet with parchment.
2. Scrub potatoes. Prick them two or three times with a fork. Place potatoes on lined cookie sheet and put them in oven. Bake 45 -60 minutes depending on the size of the potatoes. Remove potatoes from oven and let cool until you can handle them.
3. Halve potatoes. (Slicing them lengthwise gives them a more family style appearance and takes up a lot of room on the plate. Slicing them horizontally makes them look a bit more elegant and leaves more room on the plate for vegetables etc. The choice is yours.) Scoop out potatoes with a medium sized spoon-taking care not to tear skins- and put scooped potato in mixing bowl. Place potato shells back on cookie sheet.
4. Add margarine to potatoes and mash with a potato masher or large fork. My family likes to find little lumps in the potatoes so I don’t mash them too finely. Add non-dairy milk to potatoes and whip until light and fluffy. Add more liquid if necessary. Season to taste with salt and pepper.
5. Spoon whipped potatoes back into shells forming a mound on top. Sprinkle with paprika. Place stuffed potatoes back into oven. Bake 10-15 minutes or until tops of potatoes have browned. Serve hot.
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