Craig Claiborne

Stuffed Potatoes Aïoli

Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 large baking potatoes
  • ½ cup sour cream
  • 1¾ teaspoons sal

Method

  1. Preheat oven to hot (450°F.).

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