karen wrote on 31 Oct 2005 in rec.food.cooking

> Damsel wrote:
> > Crash had turned away from his monitor a few minutes ago, and a
> > gentleman had asked how to make stuffed potatoes. I'm going to bed,
> > but I still think Bill would appreciate some help here.
> >
> > Thanks!
> > Damsel Spud
>
> I was talking with Bill and I lost my connection before I could give
> any advice.
> I am not the expert on these. I have usually baked potatoes, scooped
> out the flesh, mixed it with butter and cheese and put it back into the
> shells to bake at 350 for maybe 15 minutes. They were okay. Someone
> must have a better recipe.
>
>

I bake the forked twice (so they won't explode), oiled and lightly salted
spuds at 400F (without using foil) for 1 hour plus. At 1 hour I test the
crispness of the potato skin by feeling it with my hand...I'm looking for a
russling sound and a very dry feeling skin. Once the skins are crisp enough
I remove them from the oven and slice them in half the longest way and
scoop out most of the potato innards into a bowl. I mash the potato up with
some butter, a dash of cream, salt, lots of fresh ground black pepper and
other stuff...such as celery seeds, cheddar cheese, roasted garlic, diced
mushroom, diced green bell pepper and crumbled cooked bacon (whatever turns
your crank basically). I don't like the potato too be too mashed so I stop
at a kinda crumbled appearance. I scoop everything back in the
skins...sprinkle on some additional cheddar cheese and return them to the
oven for the cheese to melt. Then serve

Note...use a towel to hold the extremely hot potato halves while you use a
tablespoon to remove their innards. So you don't burn your little fingers.

Oh I forgot to mention... scrub the spuds really clean before you start.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.