Mrs. John F. Kennedy's Potatoes Suzette

6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"Secrets from the White House Kitchens Cookbook By Chef John R. Hanny"

Original recipe yields 6 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (212.1 g)
  • Calories 254.6
  • Total Fat - 13.3 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 56.2 mg
  • Sodium - 543.9 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 4.6 g
  • Sugars - 3 g
  • Protein - 4.2 g
  • Calcium - 39.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 40 degrees F.

Step 2

Bake potatoes until fork-tender, about 1 hour.

Step 3

Cut in halves lengthwise, scoop out pulp without breaking shells.

Step 4

Mash pulp thoroughly.

Step 5

Add anchovy paste, chives, butter, cream, and egg yolk.

Step 6

Beat vigorously until light and fluffy.

Step 7

Season with salt and pepper.

Step 8

Spoon mixture into shells,

Step 9

Sprinkle tops with cheese that you have mixed with paprika.

Step 10

Dot with butter

Step 11

Bake 15 minutes until tops are golden brown.

Tips & Variations


No special items needed.

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