Twice Baked Potatoes, "potatoes Suzette"
Ingredients
- 6 large potatoes
- 2 Tbsp butter
- 3 Tbsp heavy cream
- 1 egg yolk
- Parmesan cheese, optional
Instructions
Bake 6 large potatoes, cut them in half lengthwise, and scoop out and mash the pulp. Add 2 tablespoons butter, 3 tablespoons heavy cream, and 1-well-beaten egg yolk. Beat well and pack into generously buttered potato shells. Finish with a ring of potato rosettes forced through a pastry bag and bake in a hot oven until golden brown. A little Parmesan cheese may be sprinkled over the stuffed potatoes before baking.
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