Double -Stuffed Potatoes by
Ingredients
2 Anjou or Bosc Pears (or canned pears - then skip 1st step)
1 lemon, halved
3 med. sweet potatoes (baked and cooled)
4 med. Idaho baking potatoes (baked and cooled)
1/2 c milk (heated)
5 tbs unsalted butter (melted)
1 large egg (lightly beaten)
3/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/2 c light brown sugar
3 sprigs of fresh thyme
Instructions
1. Bring a medium sauce pan of water to a boil. Peel, core, and roughly chop the pears, place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to a simmer and cook until the pears are easily pierced with a fork (15 min.) Remove pears using slotted spoons set aside.
2. Heat over to 425. Line a baking sheet with aluminum foil. Cut the potatoes in a half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potatoes skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 tsp of nutmeg and fill the reserved skin shells.
3. Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown /approx. 25 min). Serve immediately.
2. Heat over to 425. Line a baking sheet with aluminum foil. Cut the potatoes in a half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potatoes skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 tsp of nutmeg and fill the reserved skin shells.
3. Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown /approx. 25 min). Serve immediately.