Kitchen Krafts:

Stuffed Baked Potatoes

By Corliss Clayton

Basic Baked Potato

6 baking potatoes

1/4 cup vegetable oil

1. Preheat the oven to 400° F (205° C).

2. Wash and dry the potatoes, then lightly rub with oil.

3. Place in a shallow pan and bake for 40–60 minutes. Potatoes are done when they can be easily pierced with a fork.

4. Remove the potatoes from the oven and allow them to cool. When you can handle them without burning your hands, cut them in half, then carefully, without breaking the skin, spoon out the pulp and put it into a bowl.

5. Replace the potato skins in the baking pan and keep the oven at 400° F (205° C) for any of the following recipes.

Double Baked Potatoes

pulp of 6 baked potatoes

1 teaspoon salt

2 tablespoons butter or margarine

2 egg yolks

1/2 cup cream

1. Beat the potato pulp with the salt and butter until fluffy.

2. Beat the egg yolks with a fork, then beat them with the cream into the potato mixture.

3. Spoon the potato mixture into the potato skins. Bake about 20 minutes, or until the tops of the potatoes are browned.

Sausage in the Pocket

pulp of 6 baked potatoes

3 tablespoons butter or margarine

1 teaspoon salt

1/3 cup milk

12 Vienna sausages (or any ground-up leftover meat)

1 cup grated cheddar cheese

1. With a potato masher or electric mixer, beat potatoes with butter, salt, and milk until fluffy.

2. Put a sausage into each potato skin. Top with mashed mixture. Sprinkle with cheese.

3. Bake about 10 minutes, or until the cheese has melted.

Potatoes Stuffed with Vegetables

pulp of 6 baked potatoes

1/2 cup cream

1/2 teaspoon salt

2 tablespoons butter

1 package (10-ounces/280 g) frozen peas and carrots, cooked

1 cup grated cheddar cheese

1. Beat the potato pulp with the cream, salt, and butter. Fold in the vegetables.

2. Spoon the potato mixture into the potato skins. Sprinkle the cheese on top.

3. Bake about 10 minutes, or until cheese has melted.

Photo by Jed Clark