Baked Stuffed Potatoes

Bake large potatoes at 450ºF.  about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450ºF.  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Baked Stuffed Potatoes 2

Categories: Potato, Onion, Cheese, Carrot, Bell pepper, Cream, Cream Cheese, Baked, Indian, Vegetables, Stuffed

4 medium Baking potatoes
1 cup of chopped onion
3/4 cup of diced carrots
2 tablespoons of vegetable oil
3/4 cup of  Red/green bell peppers, chopped
1 teaspoon of Ground coriander seeds
1/2 teaspoon of Turmeric
1/8 teaspoon of ground cardamom (optional)
1 pinch of Ground cloves
4 ounces of Cream cheese, room temp
Salt
Fresh ground black pepper
Spicy Yogurt Sauce

Scrub the potatoes and bake them in a 400ºF. oven for 1 hour or until done. While the potatoes are baking, prepare the filling. Sauté the onions and carrots in the oil until they are tender, for about 10 minutes. Add the bell pepper and spices and continue to sauté for another minute or two, stirring. Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender. Stir in the cream cheese and add salt and pepper to taste. Set aside. When the potatoes are cool enough to handle, make a lengthwise cut in the top of each one and scoop out at least half of the contents. If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clinging to the skin. Mash the scooped-out potato and then add it to the vegetable-cream cheese mixture. Lower the oven heat to 350ºF. Fill the potato shells with this mixture and place them in an oiled baking dish. Cover with foil and bake for 20 minutes. Serve topped with Spicy Yogurt Sauce. Baked Stuffed Potatoes served with Dal and your favorite chutney make a complete meal. Note: this dish can be prepared ahead. After stuffing the potatoes, wrap them well and refrigerate for up to two days. When ready to serve, bake them in a 350ºF.  oven for about 45 minutes. Serving Size: 4Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 21:15:16 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>