These potatoes are cooked “dry” and will be lightly colored and crisp-surfaced when done. Waxy-fleshed potatoes may also be stuffed with a mixture like that used for the stuffed onions, the chopped or shredded hearts of the potatoes added to the stuffing, and braised in stock or broth.
The ingredients are for 1 person.
Cut thin slices from opposite sides of the potato to form a flat base and top; hollow out the potato, using a vegetable ball-cutting spoon and taking care not to pierce the walls or the bottom. Chop the slices and the insides and mix with the chopped garlic, parsley, salt, pepper, and a few drops of olive oil. Wipe the potato cases dry, rub them with oil, pack them full of the stuffing, mounding it, arrange them in a lightly oiled casserole, dribble a few more drops of oil over the surfaces, and bake for about 45 minutes, covered, in a 400° oven, basting several times after the first 20 minutes and, if more coloring is desired, removing the lid during the last 10 minutes of cooking time.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.