7 medium Russett potatoes, peeled and halved
1/2 cup Milk
1/4 cup Butter, at room temp
8 oz Cream cheese, cut into chunks, at room temp
1/2 cup Scallions, chopped
2 oz Pimientos, drained
Salt and pepper to taste
1 Egg, beaten
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Boil potatoes in water in large saucepan until potatoes are tender; about 40 to 45 mins. Drain. In a large bowl, mash potatoes with milk and butter. Mix in cream cheese, scallions, and pimientos. Season with salt and pepper. Stir in egg. Transfer potatoes to a 9"x13" glass baking dish. (Can be prepared to this point one day ahead. Cover and refrigerate). Preheat oven to 350~. Bake potatoes until puffed and light brown; about 25 mins.
Posted to MC-Recipe Digest V1 #543 by Nancy Berry <nlberry@prodigy.net> on Mar 27, 1997
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