Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Russet baking potatoes; (such as Idaho) |
| 2 tablespoons | Butter |
| 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.