Rebaked Potatoes (Moosewood) |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 50 |
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Adapted slightly from the Moosewood Cookbook, a dish the kids adore. Use the crushed red pepper instead of the cayenne if you're worried it might be too spicy for the kids. Ingredients:
12 potatoes |
1 cup mayonnaise |
3 cups cottage cheese |
1/2 teaspoon salt |
1 tablespoon dill, chopped fine |
3 cups pizza cheese |
1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper flakes |
pepper |
4 tablespoons mustard |
paprika |
Directions:
1. In advance, bake (or boil) the potatoes as you normally would, about 45 minutes at 180°C When they are cool enough to handle, slice them in half laterally, and scoop out the insides, leaving the skins intact.
2. Place the potato innards in a bowl and mash them with the mayonnaise and cottage cheese.
3. Add all remaining ingredients except the paprika and any extra cheese. Blend with a hand-blender for a smoother texture, and whip with a beater for a fluffier finish.
4. Divide the filling evenly among the potato skins.
5. Sprinkle some extra cheese over the potatoes and dust with paprika.
6. Place the potatoes in a shallow baking dish.
7. Bake for 45 minutes at 180°C.
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