Stuffed Potato for One

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Bake a large potato. When baked, split it into halves, scoop out the flesh, and reserve one of the scooped-out shells. Put the flesh through a ricer and season with butter, salt, pepper and a touch of grated nutmeg. Add a little heavy cream, blend well, and use the mixture to stuff the reserved shell. Sprinkle with about one-quarter cup grated sharp Cheddar cheese and place in a small baking dish. Bake in a moderate oven (350°F.) until the potato is heated through and the cheese is melted.

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