Stuffed Potatoes Aïoli

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 large baking potatoes
  • ½ cup sour cream
  • teaspoons salt
  • 1 garlic clove, finely minced
  • ½ teaspoon ground cuminseed
  • Freshly ground black pepper
  • 2 hard-cooked eggs, chopped
  • cup half and half cream, heated
  • 6 tablespoons butter


    1. Preheat oven to hot (450°F.).

    2. Scrub the potatoes and bake them for at least one hour, or until done.

    3. Cut a small slice from the top of each potato. Discard slices. Scoop out the insides of the potatoes into a warm mixing bowl. Leave the potato shells intact and reserve.

    4. Combine the sour cream, salt, garlic, cuminseed, pepper to taste, eggs and cream. Add to the potato mixture and beat quickly and briskly. Stuff the potato shells with the filling and top each with a tablespoon of butter. Return the potatoes to the oven for ten minutes, until thoroughly hot.