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LOCATION: Recipes >> Vegetables >> Twice Baked Potatoes 14

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Twice Baked Potatoes, "Potatoes Suzette"

6 large potatoes
2 Tbsp butter
3 Tbsp heavy cream
1 egg yolk
Parmesan cheese, optional

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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