Stuffed Baked Potatoes from James Beard’s American Cookery

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Stuffed Baked Potatoes
James Beard’s American Cookery

4 baked potatoes
4 tablespoons butter
1 teaspoon freshly ground pepper
1 teaspoon salt
4 tablespoons grated Cheddar or Gruyere cheese
2 tablespoons cream
Grated Parmesan Cheese

Cut the baked potatoes in half and scoop out the meat into a hot bowl. Blend well with the seasonings, cheese, and cream. Heap into the potato shells, dot with butter, and sprinkle with Parmesan cheese. Return to the oven and bake at 375 degrees until nicely browned – about 15 minutes. Serve with any roast or grilled food. Rich as they are, they also need the company of a sharp salad.

 The ingredients

Before baking

After baking – yummy!

Absolutely delicious!

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Comments

  1. All that cheese looks so delicious. What a great baked potato.
  2. Thanks, Lisa! They were amazing!
  3. I just printed the recipe off-these look so great my family would love them I can only hope they turn out like yours did.

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