Yield: 1 servings
|4 larges||Russet baking potatoes; (such as Idaho)|
|2 tablespoons||Light cream|
|\N \N||Salt and freshly-ground pepper|
|½ cup||Grated Gruyere cheese|
|\N \N||Garnish: chopped parsley|
Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.
Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4594
Converted by MM_Buster v2.0l.