s Antoine Gilly's Stuffed Baked Potatoes s   



Yields: 4 Servings

Ingredients

4 Large Idaho Potatoes
1 Tablespoon Fresh Chives chopped
1 Teaspoon Fresh Tarragon chopped
1/8 Teaspoon Nutmeg
2 Tablespoons Shallot minced
2 Tablespoons Butter
1/4 Cup Heavy Cream
3 Ounces Liederkrantz Cheese
2 Tablespoons Bread Crumbs
Salt And Pepper to taste
 
Instructions
 Preheat oven to 400F

Wrap potatoes in aluminum foil and bake for 1 hour or until tender.

Cook shallots in butter for 2 minutes or until soft and transparent (do not brown).

Remove the potatoes from the oven and, laying them lengthwise, cut off and save the tops. Remove the pulp with a spoon and place the empty potato shells on a baking sheet.

Rice the potato pulp into a bowl. Add and blend well, one at a time, all other ingredients (except bread crumbs), to make a smooth puree. Taste for seasoning.

Preheat oven to 450F

Fill the potato shells with the puree and sprinkle with the bread crumbs. Bake for 5 minutes, or until heated through and golden on top.

Replace tops and serve.

Per Serving (excluding unknown items): 312 Calories; 21g Fat (60.7% calories from fat); 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 114mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat.

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The Meat and Potatoes Cookbook, pg. 367

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 4
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.