Stuffed Hippotatomus

Stuffed Hippotatomus

October 25, 2016
Alice
Potato, Recipes, Starches

Stuffed Hippotatomus

Stuffed Hippotatomus

Recipe By: Alice Morrow

Stuffed Hippotatomus

Ingredients

4 (8-oz.) russet potatoes, scrubbed and washed
2 T. butter
⅓ c. half and half, heated
Salt and black pepper
1 c. shredded sharp cheddar cheese
8 dried raisins or currants
12 toasted slivered almonds
8 baby carrots, cut into 16 (1/2”) legs
2 chives, sliced into ¼” pieces
1 slice white cheddar, cut into 4 tongues

Instructions

Preheat oven 425.
Prick cleaned potatoes with fork. Bake on baking sheet until tender, about 1 hour.
Cool.
Halve potatoes lengthwise at an angle.
Scoop insides, leaving ¼” border.
Mash potato, butter, half and half. Season. Fold in shredded cheese.
Stuff half the shells with filling. Bake 10 minutes to heat.
Meanwhile, poke holes with skewer in empty shells for hippos’ nostrils, eyes, ears and tail.
Add raisin or currants for eyes, almond for ears and almond for tail.
Top each fill hot shell with empty one.
Place each potato on 4 pieces of carrots for legs.
Add the chive for teeth and cheese for tongue.

featured Hippotatomus Potato Stuffed

Alice