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Stuffed Baked Potatoes With Sour Cream
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| What You Need: |
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3 tablespoons butter, softened, plus 6 tablespoons butter, melted and cooled
10 six-ounce baking potatoes, thoroughly scrubbed and patted dry with paper towels
1 teaspoon salt
¼ teaspoon ground white pepper
½ cup sour cream
2 egg yolks
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| How To Cook: |
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1. Preheat the oven to 350. With a pastry brush, spread 2 tablespoons of the softened butter over the skins of the potatoes. Bake the potatoes on a rack in the middle of the oven for about 45 minutes, until they feel soft when squeezed gently between your thumb and forefinger.
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2. Cut a ¼-inch-thick slice lengthwise off the top of each baked potato. With a spoon, scoop the potato pulp into a bowl, leaving a boatlike shell about ¼ inch thick. Reserve the eight most uniform potato shells and discard the other two shells but retain their pulp.
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3. Mash the potato pulp to a smooth puree with the back of a fork, or force the pulp through a ricer into a deep bowl. Add 4 tablespoons of the melted butter and the salt and pepper. In a small bowl, mix the sour cream and egg yolks together and beat the mixture into the potato puree.
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4. Taste for seasoning. Spoon the potato mixture into a pastry bag, filling thebag no more than one third full, and pipe the mixture into the shells.Or spoon the mixture into the potato shells, mounding it slightly in the center.
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5. Brush a jelly-roll pan with the remaining tablespoon of softened butter andarrange the shells side by side in the pan.If you wish to serve the potatoesat once, preheat the broiler to its highest setting.Brush the potatoes with the remaining 2 tablespoons of melted butter and slide them under the broiler for a minute or so to brown them.
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6. If you prefer, the stuffed potatoes may be kept at room temperature for 2 or 3 hours before serving. In that event, preheat the oven to 400, brush the potatoes with 2 tablespoons of melted butter and bake them in the middle of the oven for 15 or 20 minutes, or until they are golden brown and crusty.
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