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Stuffed Baked Potatoes

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Ingredients for 4 servings:

  • 4 large potatoes, even, waxy
  • 2 tbsp oil
  • 4 tbsp butter
  • Salt
  • Black pepper, freshly ground
  • 125 g sour cream or crème fraîche
  • 2 eggs, including the yolk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Baked potatoes

Preheat oven to 200°C. Clean potatoes thoroughly and brush all over with oil. Bake on a rack in the middle of the oven for about 1 hour, until tender. Allow potatoes to cool slightly and cut off the tops. Then carefully scoop out the insides with a teaspoon, leaving a 1cm edge. Mash the peeled potato flesh with a fork, stir in 3 tablespoons of butter and let it melt, then season with salt and pepper. Mix the sour cream with the egg yolks, then fold into the mashed potatoes. Season to taste and spoon back into the potatoes. Place the potatoes next to each other in a baking dish, scatter the remaining butter on top in small flakes and bake in the oven for another 5 minutes.

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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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