Preparation:
Preheat oven to 450°. Scrub potatoes well and dry. Pierce with a fork in
several places. Place
potatoes on oven rack. Bake in 450 ° oven for 50-55 minutes, or until
tender. In a large saucepan,
cook carrots in boiling water to cover until very tender 15-20 minutes.
Drain, reserving cooking
water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp,
leaving a 1/4" thick
shell. Place potatoes and carrots in a bowl and mash until smooth. Add
sour cream, salt, pepper
and nutmeg. Whip until light and fluffy, adding 1-2 Tbsps. of reserved
cooking water.
Spoon potato-carrot mixture into potato shells, mounding generously, or
use a large pastry bag
fitted with a rosette tip. Place potatoes ina shallow baking dish just large
enough to hold them.
Drizzle with melted butter. Bake in a 450 ° oven for 10-12 minutes, or
until potatoes are heated |
