Recipe courtesy of David Rosengarten
Stuffed Baked Potato
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 67
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 42
- Sodium
- 940
- Total: 1 hr 15 min
- Prep: 5 min
- Cook: 1 hr 10 min
Ingredients
4 large russet baking potatoes (such as Idaho)
2 tablespoons butter
2 tablespoons light cream
Salt and freshly-ground pepper
1/2 cup grated Gruyere cheese
Garnish: chopped parsley
Directions
- 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.