Post by Debbie on Jun 5, 2012 18:19:27 GMT -5
4 baking potatoes
2 eggs
4 tablespoons butter
4 tablespoons whipping cream
salt and peper to taste
3/4 cup shredded Monterey cheese
Rinse and scrub the potatoes and pat dry. Prick a few times with a fork. Bake at 375 degrees for 1 hour or until soft.
Cut a tin slice off the top of each potato. Carefully scoop out the pulp, be careful not to break the skin. Put all the potato pulp into a bowl.
Separate the eggs and add the egg yolks to the potato pulp. Stir and blend until smooth.
Add butter and cream, season with salt and pepper.
Beat the egg whites until stiff peaks form. Fold the egg whites into the potato mixture.
Fill the potato shells with the potato mixture. Sprinkle with the cheese. Return to the oven and bake for about 15 minutes.
Can also add cook crumbled bacon to the potato pulp before filling the potato skins.
2 eggs
4 tablespoons butter
4 tablespoons whipping cream
salt and peper to taste
3/4 cup shredded Monterey cheese
Rinse and scrub the potatoes and pat dry. Prick a few times with a fork. Bake at 375 degrees for 1 hour or until soft.
Cut a tin slice off the top of each potato. Carefully scoop out the pulp, be careful not to break the skin. Put all the potato pulp into a bowl.
Separate the eggs and add the egg yolks to the potato pulp. Stir and blend until smooth.
Add butter and cream, season with salt and pepper.
Beat the egg whites until stiff peaks form. Fold the egg whites into the potato mixture.
Fill the potato shells with the potato mixture. Sprinkle with the cheese. Return to the oven and bake for about 15 minutes.
Can also add cook crumbled bacon to the potato pulp before filling the potato skins.