Stuffed Potatoes
We saw these on Cook's Country, a PBS cooking show done by the same production team as America's Test Kitchen. They sounded really good.
The big secret to these is crisping the potato skins with butter, then filling them with a potato/boursin filling.
They were good - definitely the best stuffed potatoes I've had - but probably not worth the finicky amount of detail. I'd much rather have really good mashed potatoes.
A note - they were even better reheated two days later; what we call the "Casserole Effect".
Stuffed Potatoes
We saw these on Cook's Country, a PBS cooking show done by the same production team as America's Test Kitchen. They sounded really good.
The big secret to these is crisping the potato skins with butter, then filling them with a potato/boursin filling.
They were good - definitely the best stuffed potatoes I've had - but probably not worth the finicky amount of detail. I'd much rather have really good mashed potatoes.
A note - they were even better reheated two days later; what we call the "Casserole Effect".