Stuffed Potatoes

My Mom made stuffed potatoes often when I was a kid. They were kind of a production back then, since she had to mince the onion by hand. With my food processor I can do that really quick! Mom didn't use basil in hers, but we love it. The recipe looks intimidating because I tried to give very detailed instructions. Once you cook it, you'll see how really easy it is.

Stuffed Potatoes

2 large Russet potatoes
1 small onion
2 cloves garlic
1/2 - 1 teaspoon dried basil leaves
salt and pepper to taste
cayenne pepper to taste

Rinse and peel the potatoes. Set the potatoes in cold water so they don't discolor while you're preparing the other ingredients.

Peel the onion and garlic. Quarter the onion and place onion and garlic in a
food processor fitted with the "S" blade. Pulse to mince to the point that you can still see individual pieces of onion (you don't want mush).

On the narrowest end of the potato, poke with the tip of a short, serrated knife (a narrow steak knife works well) then rotate knife to scrape out the inside of the potato. Keep going until you have almost reached the other end of the potato. Be sure to leave enough potato to prevent it from falling apart while cooking. Widen the cavity, leaving enough potato so it doesn't fall apart.

Combine the potato scrapings with the onion and garlic. Add the seasonings, including a small amount of salt. Mix well.

Stuff the potatoes with the potato/onion mixture. There will be some left over that you will use so just leave the extra in the bowl.

 

Line a deep skillet with vegetable broth. Place the potatoes with the stuffed side facing inside the pot. Spoon the extra stuffing mixture over the potatoes and into the veggie broth. Cook, covered, on medium-high until the broth has cooked down. Turn potatoes over. Add more broth and lower fire to medium-low. Add more broth until potatoes are done (a fork will go through unstuffed end) and broth is gone.