Savory Stuffed Idaho Potatoes

4 Idaho potatoes (7 to 9 oz each)
2 tbs butter or margarine
1 cup chopped celery
3/4 cup milk or light cream
3 tbs prepared white horseradish
1 tbs wine vinegar
1/4 tsp salt

Scrub potatoes, dry and prick with a fork. Bake in a 425F oven for 55 to 65 minutes, until soft. Meanwhile, melt butter in a small skillet; saute celery until tender. When potatoes are baked, cut slice from top of each potato; carefully scoop out pulp without breaking skin. Set skins aside. in large bowl combine potato, milk, horseradish, vinegar and salt; beat until light and fluffy. Stir in sauteed celery. Spoon potato mixture into shells. Bake in a 350F oven for 20 to 25 minutes, until heated through and slightly browned on top.

Yield: 4 servings

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Cajun Country -- New Iberia, Louisiana