 | My mom was an adventurer in the kitchen. I remember watching the Frugal Gourmet and the Urban Peasant with her, two of the only cooking shows regularly on. She was fearless and would attempt all different kinds of food that my friends had never even heard of. Often, finding the ingredients was one of her biggest obstacles but she improvised and sometimes it went deliciously and sometimes we ended up ordering pizza. This gem of a recipe was made every couple of weeks and it was always a highlight for me. |
I don't make potato dishes often, so when I do, they taste particularly yummy.
I use old cheddar in this recipe but you could use another type of cheese, mild and marble would both be good.
Mom’s Stuffed Potatoes
3 large baking potatoes
½ cup of sour cream
1 ½ cups of shredded old cheddar
1 tbsp of finely chopped parsley
1 tbsp of butter
¼ cup of milk (any kind, I used skim)
2 green onions chopped
2 eggs hard boiled, shelled and roughly chopped
½ tsp of salt
⅛ tsp of pepper
Preheat oven to 400. Wash potatoes then prick all over with a fork. Bake potatoes for approximately one hour (may be less based on size). When they are done, a fork should easily stab the potato and meet no resistance.
While the potatoes are baking you can prepare the rest of the ingredients. When the potatoes are done, cut them in half but be sure to cut them so the flatter side of the potato is intact therefore allowing them to be easily stuffed without tipping over. Scoop out the potato leaving a thin edge so the skins keep their shape. Mash the potato well and then mix with the butter, milk, sour cream, salt and pepper. When everything is well mixed add 1 cup of the cheese, the green onions, parsley, the egg and gently mix. Stuff back into the shells and top with the remaining cheese. Bake for 30 minutes at 350.
Makes 6 stuffed potatoes.
3 large baking potatoes
½ cup of sour cream
1 ½ cups of shredded old cheddar
1 tbsp of finely chopped parsley
1 tbsp of butter
¼ cup of milk (any kind, I used skim)
2 green onions chopped
2 eggs hard boiled, shelled and roughly chopped
½ tsp of salt
⅛ tsp of pepper
Preheat oven to 400. Wash potatoes then prick all over with a fork. Bake potatoes for approximately one hour (may be less based on size). When they are done, a fork should easily stab the potato and meet no resistance.
While the potatoes are baking you can prepare the rest of the ingredients. When the potatoes are done, cut them in half but be sure to cut them so the flatter side of the potato is intact therefore allowing them to be easily stuffed without tipping over. Scoop out the potato leaving a thin edge so the skins keep their shape. Mash the potato well and then mix with the butter, milk, sour cream, salt and pepper. When everything is well mixed add 1 cup of the cheese, the green onions, parsley, the egg and gently mix. Stuff back into the shells and top with the remaining cheese. Bake for 30 minutes at 350.
Makes 6 stuffed potatoes.
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