Stuffed Potatoes 2

1/4 cup cooking oil
6-8 medium red potatoes
1/2 cup onions, finely chopped
1/4 cup celery, finely chopped
2 cloves garlic, finely chopped
3/4 teaspoon red pepper
1 teaspoon salt

Wash and peel 6-8 potatoes. Core out about the size of a nickel, stopping before you reach the other end. Set aside whole potatoes. Combine in large bowl all ingredients except oil. Stuff seasoning mixture in holes of potato. In a Dutch oven add oil and heat. Turn potatoes so all sides are brown. Add water to keep from sticking, letting it make a gravy. Cook until tender. Serve whole with gravy on top. Serve hot.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana