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Golden Filled Potato Shells

vegetables, potatoes

6 baking potatoes
vegetable oil
6 large carrots; peeled and sliced
1/2 small turnip; peeled and cut in chunks
1 parsnip; peeled and cut in chunks
3 tablespoons butter; melted
1/2 cup whipping cream
freshly grated nutmeg

Scrub potatoes and dry well. Rub with oil and pierce in several places with skewer. Arrange on baking sheet and bake in 400°F oven for about 1 hour or until tender. Meanwhile, in separate pots of boiling salted water, cook carrots, turnip and parsnip until tender. Drain and set aside. Cut slice off top of each potato. Carefully scoop out and reserve pulp, leaving just enough pulp inside potatoes for shells to hold their shape. Brush outside of shells with a little of the melted butter; return to turned-off oven for 15 minutes. Mash together carrots, turnip, parsnip and reserved potato pulp; beat in remaining butter and cream. Using pastry bag fitted with star tip, pipe vegetable mixture into potato shells, sprinkle with nutmeg. Bake in 350°F oven or microwave at Low (30%) for 6 minutes or until heated through.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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