(by Patricia Fieldsteel)
3 large Idaho baking potatoes
vegetable oil
1/3 c. sour cream or crème fraîche
2 - 3 T. butter
pinch of nutmeg
salt and white pepper to taste
bunch of scallions, chopped
Parmesan cheese
additional 1 T. butter
paprika
Preheat oven to 400 F.
Thoroughly scrub potatoes and pierce skin with a fork.
Rub skins with vegetable oil and bake until soft.
(Time will vary according to the size of the potatoes.)
Let potatoes slightly cool.
Lower oven temperature to 375 F.
Slice lengthwise in half, and scoop out flesh into a mixing bowl.
Add sour cream or crème fraîche, butter, nutmeg, salt and white pepper.
Thoroughly mix with a hand-mixer until smooth.
Mix in scallions.
Fill each potato “boat” with a rounded mound of the mixture.
Top with Parmesan cheese, a few dots of butter, and a sprinkling of paprika.
Bake for 20 minutes.
Serves 6.
(Read And Yet..., the story that accompanies this recipe.)
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