Home › The World's Kitchen › Stuffed Potatoes

Stuffed Potatoes

Neatly wipe eight even-sized, large raw potatoes; place them in a roasting tin and bake in the oven for forty-five minutes; remove, cut in two lengthwise, then with a teaspoon scoop out the interiors into a bowl and keep six shells apart. Season the potatoes with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, add half ounce butter and half gill cream. Mix well with a wooden spoon, then fill up the six half shells with the puree, neatly smooth the surface with the blade of a knife, sprinkle a tablespoon of grated Parmesan cheese evenly divided over them, place on a roasting tin and arrange a very little bit of butter over each potato. Set in the oven for ten minutes dress on a dish with a folded napkin and serve.