Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

4 large potatoes
2 tablespoons butter
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.

Scrub and prick each potatoe 3 or 4 times with a fork. Bake the potatoes for 1 hour, or until flaky. Remove from the oven and cool slightly.

In the large bowl of an electric mixer, place the butter, cream, salt, pepper, and cheese. Using a sharp knife , cut at a 45-degree angle to remove an oval of skin and potato from the flat top side of each potato. Using a spoon, scoop most of the potato out of the interior into the bowl with the other ingredients. Leave a thin layer of potato inside the skin. Scrap the part from the back of the removed ovals of the potato skin into the bowl.

Using the whip attachment, whip the potato mixture until smooth. Taste and correct the seasoning.

Dividing the whipped potato mixture evenly, spoon it back into the skins. Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 minutes, or until the filling is thoroughly heated.

Per Serving (excluding unknown items): 250 Calories; 17g Fat (59.3% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat.

NOTES: From: Diane Mott Davidson’s Prime Cut book