Stuffed Potatoes

 

                Stuffed or twice-baked potatoes rank just behind mashed and fried spuds as Texas favorites. Frequently they are flavored with sour cream, cheddar cheese, and maybe bacon or green onion. Although the dish is not for dieters.

Serves 6

• 6 small or 3 large baking potatoes
• Oil, corn or canola
• 3 tablespoons unsalted butter
• 2 slices slab bacon, chopped
• ½ cup sliced green onions
• ¼ to ½ cup milk
• ½ cup sour cream
• 2 egg yolks
• 1 tablespoon minced chives
• ¾ to 1 teaspoon salt
• ¼ teaspoon white pepper
• Pinch of nutmeg
• 2 tablespoons grated Parmesan cheese
• Paprika

1. Preheat the oven to 375F (190C).
2. Rub the potatoes well with the oil, and prick them with a fork so steam can escape.
3. Bake the potatoes for 1 hour, or until they are soft when pierced through ; remove the potatoes, but leave the oven on.
4. In a small skillet, melt the butter over medium heat ; add the bacon, and fry until it is browned and crisp.
5. Remove the bacon with a slotted spoon, drain it, and set it aside ; add the green onions to the butter, and sauté them over low heat until they softened.
6. Cut the warm potatoes in half lengthwise ; scoop out the insides, and reserve the potato "shells".
7. Rice the potatoes or bet them in a medium bowl until they are fluffy, adding ¼ cup of the milk and mixing well ; stir in the sour cream, egg yolks, chives, salt, pepper, and nutmeg.
8. Add the remaining milk if the mixture seems dry.
9. Spoon the potato mixture back into the shells, mounding it attractively ; the potatoes can be made ahead to this point, if they are covered and refrigerated, but plan to allow a few extra minutes of baking to compensate for the cold stuffing.
10. Sprinkle the cheese evenly over the potatoes, and add a healthy dash of paprika on top ; transfer the potatoes to a baking dish, and bake them for 20 minutes, until they are heated through and lightly browned.

BON APPÉTIT