Company Stuffed Spuds

Norene Gilletz

My friend Peter loves these!  They're a favorite at his family's Passover Seder, or any time of year.

Food Editor's Notes:  This is a wonderful alternative to the traditional Potato Kugel on Jewish holidays, especially on Passover, when potatoes are the typical starch accompaniment to the entrée.  These can be prepared in advance and look very elegant when served.  You could probably experiment with the vegetables and herbs in the stuffing mixture, although Norene's version has great taste, texture, and color!  Norene says she makes these a lot in her catering business – a sure sign that they are easy to make in advance and for a crowd!

Ingredients

8 large baking potatoes (preferably Idaho)
4 green onions, trimmed and chopped
1 red pepper, chopped
1 tablespoon olive oil
2 cloves garlic, crushed
1/2-3/4 cup chicken or vegetable broth
2 Tablespoons minced fresh dill
1 teaspoon dried basil
Salt and pepper to taste

Scrub potatoes well.  Pierce skin in several places with a fork.  Bake at 400 degrees for one hour, until tender.  Cool slightly.  (For quicker baking, insert a metal skewer into each potato.  Bake at 425 degrees for 30 to 40 minutes.  Never bake potatoes wrapped in foil.  They will steam and become soggy!)

In a non-stick skillet, sauté onions and red pepper in oil until golden.  Add garlic and cook 2 minutes longer.  Add a little water if veggies start to stick or burn.

Cut a slice off the top of each potato.  Scoop out pulp, leaving a wall about ¼-inch thick.  Mash potatoes.  Add remaining ingredients; mix well.  Mixtures should be moist, but not mushy!  Restuff skins.  (This can be prepared in advance, covered and refrigerated.  Bring to room temperature before continuing.)

Bake uncovered at 375 degrees for 25 minutes, until golden.

Yield: 8 servings.  These reheat well or may be frozen.

243 calories per serving, 1.9 fat (0.3 g saturated), 0 mg cholesterol, 5 g protein, 52 g carbohydrate, 28 mg sodium, 886 mg potassium, 3 mg iron, 5 g fiber, 32 mg calcium.

Norene Gilletz is a valued contributor to ShalomBoston.com.  This recipe is from her book Healthy Helpings: 800 Fast & Fabulous Recipes for the Kosher (or not) Cook ($19.95 U.S., Woodland Publishing).  Norene lives in Toronto, Canada, and has several other kosher cookbooks to her credit, including one of my personal favorites, The Food Processor Bible (Whitecap Books).  See recipes, food tips, nutritional information, and more on her web site at http://www.gourmania.com.