Mrs. John F. Kennedy's Potatoes Suzette
Recipe: #15347
October 30, 2014
Categories: Side Dishes, Potatoes, French Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"Secrets from the White House Kitchens Cookbook By Chef John R. Hanny"
Original is 6 servings
Ingredients
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- TOPPING
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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 by Step Method
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
No special items needed.
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