Stuffed Potatoes Recipe

From Dorothy McNett's Recipe Book.

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Stuffed Potatoes

From Dorothy McNett's recipes at It's the apple in this recipe that blends so nicely with the creamy potato and cheese.

2 large baking potatoes
extra virgin olive oil
1 large onion
1 - 2 large Granny Smith apples
extra virgin olive oil
1/2 teaspoon fine sea salt
freshly ground peppercorns
1 cup shredded Cheddar, Gouda or Jack cheese
warmed milk, as needed
Paprika (smoked paprika recommended!)

Scrub but do not peel the potatoes. Rub the skins with olive oil, pierce with a fork. Wrap each potato with waxed paper sheet. Microwave on high, using 3 minutes per potato as a guide. Cook until tender. Set aside. Chop the onion and the apples into small dice and put into a batter bowl. Drizzle with olive oil and sprinkle with salt and pepper. Cover and microwave on high about 6 minutes, or until tender. Set aside. Preheat oven to 400 degrees. Slice the potatoes in half and gently scoop out the insides into the bowl with the apples. Mash with a masher, adding the cheese (reserve some to sprinkle on top of potatoes) and enough milk to make a fluffy mixture. Pile into the potato skins. Sprinkle with a little cheese and paprika. Bake about 10 minutes, or until warmed through and the tops are browning a little. Serve.

Recipe created 2003-09-22.

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