Pioneer
Baked Stuffed Potatoes
Aida Boyer McAnn — The New Brunswick Cook Book (1938)New Brunswick baked potatoes hollowed out and refilled with a light, fluffy mixture of riced potato, butter, and hot milk, then topped with dots of butter and paprika and browned in the oven. A classic of the farmhouse table.
Ingredients
- 6 medium-sized New Brunswick potatoes
- 2 tablespoons butter
- About 3 tablespoons hot milk
- Salt and pepper to taste
- Extra butter for dotting tops
- Paprika for sprinkling
Instructions
- Bake potatoes in a hot oven (500°F) for 10 minutes, then reduce heat to 400°F and continue baking, turning once or twice, until tender — test by squeezing lightly through a towel.
- Remove from oven. Cut through the skin of each potato from end to end with a sharp knife and scoop out the inside, being careful not to break the shell.
- Force the pulp through a ricer. Season with salt and pepper to taste, add 2 tablespoons butter and enough hot milk to bring to a soft, fluffy consistency — usually about 3 tablespoons. Beat vigorously with a large spoon until light.
- Fill the potato shells with this mixture, allowing the surface to stand up roughly.
- Dot each with butter, sprinkle with paprika and return to oven. Bake until the surface is nicely browned, usually about 10 minutes. Serve at once.