Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 7 mediums | Russett potatoes, peeled and halved |
| ½ cup | Milk |
| ¼ cup | Butter, at room temp |
| 8 ounces | Cream cheese, cut into chunks, at room temp |
| ½ cup | Scallions, chopped |
| 2 ounces | Pimientos, drained |
| \N \N | Salt and pepper to taste |
| 1 \N | Egg, beaten |
Boil potatoes in water in large saucepan until potatoes are tender; about 40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter.
Mix in cream cheese, scallions, and pimientos. Season with salt and pepper.
Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate). Preheat oven to 350~. Bake potatoes until puffed and light brown; about 25 mins.
Posted to MC-Recipe Digest V1 #543 by Nancy Berry <nlberry@...> on Mar 27, 1997