Cuisinart CHM-7 manual Boursin Smashed Potatoes, TWICE-BAKED Potatoes With Parmesan

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 19

BOURSIN®

SMASHED POTATOES

Makes 4 cups/eight 1⁄2 cup servings

2 pounds red potatoes, scrubbed

1⁄2package Boursin® Cheese* (about

21⁄2 ounces), cut in 8 pieces

2tablespoons unsalted butter

1⁄4cup whole milk

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground pepper

Cut unpeeled potatoes into 1-inch pieces as uniform as possible. Place in a large saucepan. Add cold water to cover and a l a rge pinch of salt. Over high heat, bring to a boil. When boiling, reduce heat to medi- um low and simmer until potatoes are very soft, about 25 minutes.

Drain potatoes and return to saucepan, mix on Speed 3 until completely mashed, about 2 minutes. Add Boursin®, butter, milk, salt, and pepper and mix on Speed 4 until fully incorporated and fluff y, about 1 minute.

Transfer to a warm bowl and serve immediately.

Nutritional information per serving:

Calories 167 (36% from fat) • carb. 24g • pro. 4g

•fat 7g • sat. fat 5g • chol. 19mg • sod. 258mg

•calc. 27mg • fiber 2g

*Boursin® cheese is a triple-cream cheese that is white and smooth, with a creamy, buttery texture. It is most often flavored with herbs, garlic or pepper. It can be found in the specialty cheese section of

most well-stocked gro c e ry stores or in g o u rmet food markets.

Boursin® is a registered trademark owned by the Société de la Fromagerie Boursin Corp.

TWICE-BAKED POTATOES

WITH PARMESAN

Makes 8 servings

8 baking potatoes (8 ounces each), scrubbed

2 teaspoons olive oil

2tablespoons unsalted butter

1cup chopped onion (about 3 ounces)

1⁄2teaspoon kosher salt, divided

1⁄4teaspoon freshly grated black pepper, divided

1cup part skim ricotta cheese

1cup shredded provolone cheese (4 ounces)

1⁄2cup freshly grated Parmesan cheese

1tablespoon Italian herb blend

P reheat oven to 400ºF. Pierce each potato several times with a fork or a knife tip; rub each potato with 1⁄4 teaspoon of the olive oil. Bake the potatoes in preheated oven until fork-tender, about 1 hour. While pota- toes are baking, prepare onion mixture, following. Remove potatoes from oven and place on a rack until cool enough to handle. Reduce oven temperature to 375°F.

Onion Mixture : Melt butter over medium heat in an 8-inch skillet, add chopped onions and sauté until softened, 10 min- utes. Season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Reduce heat to low and cook for 30-40 minutes, or until nicely browned and caramelized. Reserve.

When potatoes are cool enough to handle, cut off the top 1⁄3 of each potato and scoop all the flesh from tops. Scoop out bottoms leaving a 1⁄4-inch shell, reserving potato skin shells. Place the potato pulp in a larg e mixing bowl.

Using Speed 3, add ricotta to potatoes and mix for 1 minute. Add onions, mix on Speed 2 for 1 to 2 minutes or until well mixed. Add provolone, Parmesan, Italian herb blend, remaining salt and pepper, and mix 30 seconds on Speed 1 or until incorporated.

Divide the mixture among the reserved potato shells. Potatoes may be made up to this point, covered and refrigerated until ready to bake.

Arrange the potatoes on a jelly roll pan that has been lined with aluminum foil. Bake uncovered, until potatoes are hot and tops are golden brown and puff e d , about 30-35 minutes (add 5-10 minutes for cold potatoes). Serve hot.

Nutritional information per serving:

Calories 301(47% from fat) • carb. 25g • pro. 16g

•fat 16g • sat. fat 9g • chol. 41mg • sod. 548mg

•calc. 401mg • fiber 2g

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