Ingredients
- 4 large Idaho baking potatoes, about half a pound each
- 4 tablespoons butter
- ¼ cup finely chopped onion
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped celery
- ¼ cup heavy cream
- Salt, if desired
- Freshly ground pepper
- ⅛ teaspoon freshly grated nutmeg
- ¼ cup finely chopped scallions
- ½ pint shucked oysters
- 1 tablespoon fine fresh bread crumbs
- Nutritional Information
Nutritional analysis per serving (4 servings)
393 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 7 grams protein; 54 milligrams cholesterol; 95 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat oven to 400 degrees.
- Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
- Meanwhile, melt one tablespoon of the butter in a saucepan and add the onion, green pepper and celery. Cook, stirring, until wilted but still crisp.
- When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a “boat” for the stuffing. Put the scrapedout potato pulp into the saucepan and mash well and uniformly with the green pepper mixture. Add the cream, two tablespoons of the butter, salt and pepper to taste, nutmeg and scallions. Blend well.
- Cut each oyster in half (if they are large) and add them to the potato mixture. Cook, stirring, over moderate heat for about two minutes.
- Fill the potato boats with the mixture, piling it up and smoothing it over.
- Sprinkle the top of each potato with bread crumbs. Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and pour it over the crumbs. Place in the oven and bake 15 minutes.
1 hour 40 minutes
Dining and Cooking