Kate Connally wrote:
> Dimitri wrote:
>
>>
>> "sf" <.> wrote in message
>> ...
>>
>>>
>>> OK, I've read about rolling in salt and someone mentioned recently
>>> about inserting slivers of garlic. All sounds delicious!
>>
>>
>>
>> <snip_
>>
>>> TIA
>>>
>>>
>>
>>
>> Ok I think we've discussed about every way of "roasting" or baking the
>> potato.
>>
>> Now the next questions is: What to put on the inside once that fluffy
>> rascal has been opened?
>>
>> Butter
>> Sour Cream
>> Bacon
>> Chives
>> Cheddar cheese
>> Some of the above
>> All of the above
>>
>> OR
>
>
> Well, I put lots of butter, then I salt and pepper it.
> then I dump a ton of sour cream on top of all that and
> sprinkle with dried dill weed. Bacon and cheddar would
> be good also instead of the dill weed, everything else
> the same.
>
> Kate
>
>
There are quite a few French recipes for stuffing baked potatoes, here's
one of my favorites

Filets de sole Olga
---------------------

Bake as many good sized well washed potatoes as there are fillet of
sole. As soon as cooked, cut off the tops or sides and empty them so as
to form cases, leaving 1/4 inch thickness of potato.

Fold the fillets and shallow poach with a little fish stock. Cover the
bottom of the potato cases with a tablespoon of cooked shelled prawns
mixed with a little sauce vin blanc; drain the cooked fillets and place
one in each potato then cover with sufficient sauce mornay to completely
fill the cases. Sprinkle with grated Parmesan cheese and gratinate
quickly in a very hot oven.
---
JL