Baltic Stuffed Potatoes Food

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

BALTIC STUFFED POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Pierce the potatoes and bake them for 1 to 1 1/2 hours, or until cooked.
• Remove from the oven.
• When cool enough to handle, halve them and coop the potato flesh out into a bowl, leaving 3/4 inch shells.
• Season the shells with salt and pepper and keep to one side.
• In a small saute pan, melt the butter and fry the shallots, garlic and mushrooms until slightly colored, about 10 minutes.
• Mash the potato pulp well, adding the sauteed mushrooms, sour cream and tarragon.
• Season to taste and mix thoroughly.
• Stuff the mixture back into the potato shells, piling it high.
• Bake in the same hot oven until the potatoes are golden in color, about 15 to 20 minutes.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.