Stuffed Potatoes Frances

4 Servings

Ingredients

  • 4 large baking potatoes

  • 1/4 cup butter

  • 1/2 cup milk

  • 1/4 cup sour cream

  • 1 teaspoon salt

  • 1/4 teaspoon white pepper

  • paprika

Directions

  • Scrub potatoes and dry; bake in a hot oven (425°) until soft in center when pierced with a fork - about 1 hour.

  • Cut in half lengthwise; scoop out pulp (saving shells) and put pulp through ricer; beat in the butter, milk, sour cream, salt and pepper.

  • Spoon back into the 8 shells; ruffle with fork tines and sprinkle with paprika.

  • Place on cookie sheet or foil and reheat in a hot

  • (425°) oven until tops are browned - 20 to 30 minutes.

Category: Vegetables