Soufflé Stuffed Potatoes with Dijon Mustard Recipe.
Source
Ingredients
4 Idaho potatoes, scrubbed and baked 45 minutes in a 375 degree oven ¾ cup sour cream 2 tablespoons Dijon style mustard 2 teaspoons chives 1 teaspoon anchovy paste 1 tablespoon capers 1 egg, beaten 1 teaspoon lemon luice 1/2 cup freshly grated Parmesan
Preparation
Cut top third off baked potatoes. Scoop out insides of bottom 2/3, leaving enough around skin to hold shape. Whip potatoes with next seven ingredients. Fill skins with stuffing and top with grated Parmesan. Bake in a 425 degree oven for 15 minutes. Note: The top parts of the potatoes may be saved and used far homefries or grilled potato skins.
