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Potatoes Suzette

ID: 664 Vegetable

Yield/Servings: 6 servings

Ingredients:

3 large baking potatoes
2 tbs. butter
3 tbs. heavy cream
1 egg yolk, well beaten
salt and pepper
1 tbs. grated parmesan cheese

Instructions:
Heat oven to 400 degree (moderately hot). Bake potatoes until tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add butter, cream and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes, until tops are golden brown.

Submitted by:
Shari Hiatt
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Potatoes Suzette
ID: 664 Vegetable
	Yield/Servings: 6 servings

Ingredients:
3 large baking potatoes 2 tbs. butter 3 tbs. heavy cream 1 egg yolk, well beaten salt and pepper 1 tbs. grated parmesan cheese

Instructions: Heat oven to 400 degree (moderately hot). Bake potatoes until tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add butter, cream and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes, until tops are golden brown.

Submitted by: Shari Hiatt USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.