Wayne Gisslen

Stuffed Baked Potatoes

Preparation info
  • Portions:

    10

    , Portion Size: 1 potato
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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) thick.
  3. Pass the pulp through a food mill or ricer. Beat in the butter and enough cream or milk to make a smooth purée. Season to taste. (Note that this preparation is basically the sam

Per serving: Calories, 270; Protein, 5 g; Fat, 10 g (32% cal.); Cholesterol, 30 mg; Carbohydrates, 42 g; Fiber, 4 g; Sodium, 140 mg.