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Sherry potatoes

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Ingredients for 4 servings:

  • 4 large potatoes
  • 2 tbsp butter
  • 6 tbsp sour cream
  • Salt
  • some sherry

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes

Thoroughly clean the potatoes and cook them covered in a well-watered earthenware pot at 250°C for about one hour. Halve lengthwise and carefully scoop out the insides. Mix the potato cores with the butter, cream, salt, and a dash of sherry, then refill the potato halves with this mixture. Return the pot to the oven for another 15 minutes with the lid uncovered.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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