Double Stuffed Crispy Potatoes


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An egg, potato, and chive mixture is stuffed back into potato shells.

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  • 4 large baking potatoes
  • 3 Tbs. butter
  • 3 Tbs. half and half
  • Salt
  • White pepper
  • 1/2 tsp. freshly grated nutmeg
  • 3 eggs, separated
  • Snipped chives

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Preheat the oven to 425 degrees. Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender. Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown. Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half and half, salt, white pepper, nutmeg, and egg yolks until smooth. In a clean bowl with clean beaters whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells. Bake for 10-15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives and serve hot.

Makes 8 servings.

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