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Baked Stuffed Herbed Buttermilk Potatoes Recipe

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This recipe for Baked Stuffed Herbed Buttermilk Potatoes is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 baking potatoes
1/2 bulb garlic
3/4 cup buttermilk
1 tsp. minced fresh sage
1 tsp. minced fresh rosemary
1 tsp. salt
Freshly ground pepper
1 egg white, slightly beaten
Directions:
Directions:
Scrub potatoes and pat dry. Bake at 425º until fork tender, about 1 hour.
Wrap garlic in foil and bake at 350º until cloves are tender, about 30 minutes. Remove peel.
Cut a horizontal slice off the top third of each potato. Scoop pulp leaving shells about 1/4 inch thick. Scoop pulp from potatoes into bowl. Mash or rice with garlic cloves until smooth. Stir in buttermilk, and seasonings.
Spoon mixture evenly into 5 shells. Brush tops with egg white. Bake at 425º until tops are lightly browned, about 20-25 minutes.

 

 

 

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