Subj : BH&G 2192
To   : ALL
From : DAVE DRUM
Date : Wed Mar 24 2021 16:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Twice-Baked New Potatoes
 Categories: Potatoes, Dairy, Cheese, Herbs
      Yield: 12 Servings
 
     12 sm Red potatoes; about 4 lb
    1/2 c  Dairy sour cream
    1/4 c  Snipped fresh chives
      1 tb Dijon-style mustard
      1 ts Salt
      1 ts Smoked paprika
    3/4 c  Fine shredded Emmenthaler,
           - provolone, or Cheddar
           Snipped fresh chives (opt)
 
  Set oven @ 425ºF/218ºC.
  
  Scrub potatoes thoroughly with a brush; pat dry. Prick
  potatoes with a fork. Bake for 45 to 60 minutes or until
  tender. Let stand about 10 minutes or until cool enough to
  handle.
  
  Cut a slice off the top of each baked potato;* discard
  skin from slices and place pulp in a large bowl. If
  necessary, cut a small slice off the bottoms of the
  potatoes so they stand upright. Using a melon baller,
  scoop out potato pulp from potatoes; add to the bowl. Set
  potato shells aside.
  
  Mash the potato pulp with a potato masher or an electric
  mixer on low speed. Add sour cream, chives, mustard, salt,
  and smoked paprika. Stir in 1/2 cup of the cheese. Spoon
  the mashed potato mixture into the potato shells. Place
  filled shells in a 15" X 10" X 1" baking pan.
  
  Bake, uncovered, for 15 to 20 minutes or until light
  brown. Sprinkle evenly with the remaining 1/4 cup cheese.
  Bake for 2 to 3 minutes more or until cheese melts. If
  desired, sprinkle with chives.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "We can have whatever it is we choose." -- John Assaraf
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.