Wayne Gisslen

Stuffed Baked Potatoes

Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
10

Method

Procedure

  1. Bake the potatoes according to the basic method.
  2. Remove from the oven. Cut a slice off the top of each potato and scoop out the pulp, leaving a shell about ¼-in. (½-cm<