BAKED STUFFED POTATOES
Mashed potato meats mixed with a fresh garlic and sweet onion saute, curry and corn. Stuffed back into the potato shells and baked till piping hot!
Preheat oven to 400 degrees
6 med. russet potatoes vegetable oil
4 T. margarine
3 garlic cloves, peeled and finely chopped
1 c. chopped onion
1-1/2 t. mild curry powder
salt to taste
17 oz. can whole kernel corn, drained; reserve liquid
Wash potatoes; dry, then rub lightly with vegetable oil. Bake in preheated 400 degree oven for 45-60 minutes, or till tender. Remove from oven and let set at room temperature till cool enough to handle.
In medium-sized saucepan, over low heat, melt margarine.
Add garlic and chopped onion; salt lightly and saute till very soft and sweet. Do not brown.
Slice off the top of each potato, lengthwise (from end to end), about 1/8-1/4 inch into the potato (do not cut the potato in half; you want only the cap removed); but do not cut across the entire potato; leave about 1/4 inch border all around the top of each potato.
Very gently spoon out center of each potato, then using a scooping motion clear out remainder of potato.
Place potato meats in bowl and set potato shells aside. Mash potato meats till lump-free.
Add curry powder, then melted margarine with garlic and onion. Mash till thoroughly blended.
Pepper potatoes liberally, then salt to taste.
Next, add corn liquid, a little at a time, stirring briskly till soft, whipped and creamy–not too thick, not too thin. You may not need all the liquid; you be the judge.
Fold drained corn into potatoes till evenly dispersed. Then, spoon mixture into potato shells, mounding each.
Bake, uncovered, in preheated 350 degree oven for 20 minutes or till piping hot.
Notes: Baked Stuffed Potatoes are easy to make, and make up well in advance. Serve with green vegetable and salad.
If you make potatoes ahead and refrigerate, then bring to room temperature before baking, or bake a little longer.