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Stuffed Potatoes
Remo Berdux, Executive Chef, JW Marriott Hong Kong




10 Large Potatoes, unpeeled
1/2 lb Butter
1/2 cut Cream
4 oz Parsley, chopped
Nutmeg
Salt
Pepper

Wash the potatoes and wrap into aluminum foil. Bake them in the oven until cooked. Remove them from the foil and cut them in half lengthwise. With a teaspoon, scoop out the center without breaking the skin. Mash the potato and mix with the cream, butter and parsley. Season to taste with salt and pepper. Finish with a dash of nutmeg. Pipe or spoon the mixture into the skin and serve.

Yield: 10 Servings

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