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In-and-Out Potatoes

(by Patricia Fieldsteel)

3 large Idaho baking potatoes

vegetable oil

1/3 c. sour cream or crème fraîche

2 - 3 T. butter

pinch of nutmeg

salt and white pepper to taste

bunch of scallions, chopped

Parmesan cheese

additional 1 T. butter


Preheat oven to 400 F.

Thoroughly scrub potatoes and pierce skin with a fork.

Rub skins with vegetable oil and bake until soft.

(Time will vary according to the size of the potatoes.)

Let potatoes slightly cool.

Lower oven temperature to 375 F.

Slice lengthwise in half, and scoop out flesh into a mixing bowl.

Add sour cream or crème fraîche, butter, nutmeg, salt and white pepper.

Thoroughly mix with a hand-mixer until smooth.

Mix in scallions.

Fill each potato “boat” with a rounded mound of the mixture.

Top with Parmesan cheese, a few dots of butter, and a sprinkling of paprika.

Bake for 20 minutes.

Serves 6.

(Read And Yet..., the story that accompanies this recipe.)