Stuffed baked potato

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.

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