Yield: 24 servings
|12 \N||Red bliss potatoes|
|\N \N||Melted butter|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|\N \N||=== SUGGESTED FILLINGS ===|
|\N \N||Dilled cream cheese with smoked salmon|
|\N \N||Sour cream; caviar and chives|
|\N \N||Roasted red pepper pesto|
Preheat oven to 375 degrees. Halve potatoes, brush with butter and season with salt and pepper. Arrange potatoes on greased baking sheet and bake until just tender. With melon ball cutter scoop out centers of potatoes, leaving a ¼-inch shell, brush with butter and arrange on baking sheet cut side up. Continue to roast until crisp. Fill and serve. This recipe yields 24 cups.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D046 broadcast 04-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.