- 5 potatoes
- 1/2 teaspoon [2.5 mL] paprika
- 1 teaspooon [5 mL] salt
- 3 tablespoons [45 g] butter
- 2 to 3 teaspoons [10 to 15 mL] tomato puree
- 1 or 2 egg whites
- Freshly chopped parsley [to garnish]
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- Preheated oven to 400°F [200°C].
- Bake potatoes intopreheated oven, until done.
- Cut a thin slice lengthwise on top of each potato.
- Delicately remove potato meat, being careful not to cut through the skin.
- Press potato meat through a strainer; reserve skins.
- Beat paprika, salt, butter and tomato puree into crushed potatoes, until smooth.
- Into a clean bowl, beat egg whites until firm.
- Delicately fold beaten egg whites into potato puree.
- Lightly stuff potato skins with mixture.
- Brown stuffed potatoes, into preheated oven.
- Serve golden stuffed potatoes, sprinkled with freshly chopped parsley.
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