Exploding Potatoes
3 large baking potatoes
2 tablespoons butter
2 tablespoons half and half
food coloring
salt
white pepper
1/2 teaspoon freshly grated nutmeg
2 eggs, separated
snipped chives
Preheat the oven to 425 degrees. Scrub the potatoes well and prick
thoroughly. Arrange the potatoes on a baking sheet and bake for 1
hour, or until the potatoes are tender. Slice each potato in half
lengthwise. Carefully scoop out the potato flesh, leaving sturdy
shells behind. Replace the shells on the baking sheet and bake for
15 minutes, or until crisp and golden brown.
Meanwhile, press the potato flesh through a ricer or mash. Beat the
potatoes with the butter, half and half, salt, white pepper, nutmeg,
and egg yolks until smooth. In a clean bowl with clean beaters whip
the egg whites until stiff. Gently fold the egg whites into the
potato mixture. Spoon the potato mixture back into the potato
shells. Bake for 10-15 minutes until the potato mixture rises and
turns a lovely golden brown color. Sprinkle the potatoes with the
snipped chives and serve hot. |