Recipe - Stuffed Baked Potatoes

4 lg Baking potatoes
One fourth cup Unsalted butter; melted
6 ounce Cream cheese; softened
One half cup Sour cream or creme fraiche
One half cup Parmesean cheese
One half cup Minced fresh herbs (chives,
marjoram, oregano, parsley
or sage)
Salt and pepper to taste

Scrub potatoes, pierce with fork several times and bake in a preheated 375
degree oven for 1 hour, or until soft. Slice 1inch off the top of each
potato, cutting lengthwise. Scoop out pulp into a warm bowl, leaving
1/8inch shell and being carefull not to tear skin. Preheat oven or broiler
to 400 degrees. Press pulp through potato ricer into a large bowl, or mash
with a fork. Add melted butter, cream cheese, sour cream or creme fraiche,
Parmesan cheese, herbsm salt and pepper to taste. Beat until light and
fluffy. Spoon mixture into shells, mounding slightly. Or put stuffing in a
pastry bag fitted with decorated tip and pipe into shells. Place pottoes
into a baking dish or on a baking sheet. Place in oven or broiler until
tops begin to turn golden brown, about 1 to 15 minutes for an oven or 45
minutes in a broiler/

Nutritional info per serving: 645 cal; 15.4g pro, 53.8g carb, 43.9g fat

Source: James McNair's Potato Cookbook Miami Herald 11/9/95

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini