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Recipe by Zehava Krohn

Two-Tone Stuffed Potatoes

Two-Tone Stuffed Potatoes add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Mini red potatoes are boiled and filled with sweet potato mash. An easy and pretty way to elevate the humble spud.

Ingredients

Main ingredients

  • 2 pounds mini red potatoes

  • 2 sweet potatoes, peeled and diced

  • 1 medium-sized white potato (such as Idaho or Russet), peeled and diced

  • 2 tablespoons margarine

  • salt to taste

  • pepper to taste

  • chopped fresh parsley for garnishing

Directions

Cook the Potatoes

1.

Fill a medium-sized pot with water and bring to a boil over high heat. Add mini-red potatoes and boil until fork tender, about 20 minutes. Drain and let cool.

2.

Meanwhile, fill another medium-sized pot with water and bring to a boil over high heat. Add sweet potatoes and white potato and boil until tender, about 20 minutes.

Assemble

1.

In a medium bowl, combine sweet potatoes, white potato, margarine, salt, and pepper. Using a potato masher, mash until smooth. Insert mixture into a pastry bag fitted with a star or flower tip.

2.

Slice off the top of each red potato (see photo). Using a melon baller, scoop out the center of each potato. Pipe some of the sweet potato mixture into the centers. Sprinkle with fresh parsley and serve.

Two-Tone Stuffed Potatoes

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