Yield: 12 Servings
|7 mediums||Russett potatoes, peeled and halved|
|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