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11
Twice-Baked Potatoes
8 medium (6-8 oz. each) Russet
potatoes, washed and dried
1
⁄4 cup butter or margarine
Prick potato skins with fork. Bake at 425°F for 60 minutes or until fork tender.
With sharp knife, slice lengthwise to remove top fourth from each potato. Use
spoon to carefully scoop out potatoes to form 6 shells, set aside. Scrape potato
from top quarter, then discard top. Place shells on ungreased baking sheet.
Place potatoes, butter, salt, and pepper in large mixing bowl. Beat until fluffy on
high speed. Add
1
⁄4
cup milk, beating until smooth. If potatoes ar too stiff, add
remaining
1
⁄
4
cup milk. Mixture should be smooth. Assemble and fill cookie press
with potato mixture; use decorator tip. To fill shells, hold until above potato shell;
squeeze trigger continuously while moving the unit around shell to fill. Repeat with
remaining shells. Sprinkle potatoes with paprika. Bake at 425°F for 10-12 minutes
or until tops are golden.
Makes 6 potatoes (6 servings).
Variations:
Bacon/Onion: Add 4 oz. bacon, cooked, drained and finely crumbled;
1 tablespoon onions finely minced.
Cheese: Add 4 oz. sharp Cheddar cheese, finely grated;
1
⁄4
cup parsley,
finely chopped or 1 tablespoon caraway seeds.
Sour Cream/Chives: Substitute 1/2 cup sour cream for butter and milk;
add 2 tablespoons finely chopped chives.
1 teaspoon salt
1
⁄8 teaspoon pepper
1
⁄4
-
1
⁄2
cup milk
Chicken Manicotti
8 manicotti tubes, cooked
1
⁄4 cup butter or margarine
1
⁄2
pound mushrooms, sliced
2 cups cooked chicken, finely chopped
1
⁄2
cup parsley, finely minced
1
⁄2
cup fresh white bread crumbs
1
⁄4
cup onion, finely chopped
Place butter in large fry pan; melt over medium heat. Add mushrooms, saute 5
minutes. Place in food processor or blender; process until smooth. Combine
mushrooms, chicken, parsley, bread crumbs, onion, eggs, salt, thyme,
Worcestershire sauce and pepper in large mixing bowl. Mix until well blended.
Assemble and fill cookie press with mixture; use decorator tip. Insert tip into one
end of manicotti tube; squeeze trigger several times; at same time pull unit back
out of manicotti tube. When one end of manicotti tube is filled, turn tube around
and fill other end. Pour thin layer of tomato sauce into 13 x 9 inch baking pan.
Arrange filled manicotti tubes in single layer over sauce. Top with remaining
sauce. Sprinkle with Parmesan cheese. Bake at 350°F for 30-40 minutes.
Makes 8 manicotti (4 servings)
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1
⁄8 teaspoon pepper
3 cups tomato sauce
Grated Parmesan cheese