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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

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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