Stuffed Baked Potatoes, Like Golden Lion (Detroit, MI)
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 134). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
When I had these at the Golden Lion (Detroit, MI), I would’ve guessed that the baked potatoes had been scooped out of all the potato pulp while still warm from the oven, but without disturbing the shell of the potato. At home…
INGREDIENTS:
6 baked potatoes
1 cup (8-oz tub) onion chip dip
6 TB grated parmesan
INSTRUCTIONS:
…I removed a slice, about the size of a 50-cent piece, from the tops of 6 baked potatoes and used a small spoon to remove the pulp. Then I mixed all the pulp from the baked potatoes with… chip dip and whipped it until smooth.
Next, I spooned the mixture carefully back into the shells and added 1 tablespoon of grated Parmesan to the opening of each potato. I re-baked them on a cookie sheet at 350°F for 20 to 25 minutes until golden-brown and piping hot.
See also…
