Stuffed Potatoes
A golden-brown baked dish with a crisp exterior and tender interior, made by scooping out the flesh of baked potatoes, mashing it, and returning it to the shells for a second bake.
Ingredients
large baked potatoes (peeled, scooped)
2
butter
25 g
hot milk (for making paste)
25 g
fine salt
a pinch
ground pepper
a pinch
Instructions
1
Step 1
Peel the baked potatoes, cut a small portion off one side or halve them, scoop out the centers, and mash through a sieve. Mix with hot milk to form a very soft creamy paste. Season with salt and pepper, and fill back into the potato shells.
2
Step 2
Place the potatoes in a baking dish, put into a preheated oven, and bake for about 10 minutes until golden.
