Ingredients :
- 4 -6 baking potatoes (about 2 1/2 lbs)
- 4 tsp butter, softened
- 1 1/3 cup grated Swiss cheese
- 1/2 tsp caraway seeds
- 4 tsp cooking white wine
- 2 tsp cooking sherry
- 1/2 tsp minced garlic
- 1/2 tsp salt
Method :
- Preheat oven to 425°F.
- Scrub potatoes. Pierce potatoes with a fork. Rub each with a little butter. Place on baking sheet about 1 inch a part. Bake 50-60 minutes or until tender. Let cool.
- Meanwhile, place cheese & caraway seeds in a small bowl. Toss well. Set aside.
- Horizontally cut off top 1/3 of potatoes. Scoop out potato from bottom sections, leaving 1/4 inch thick shell.
- Place scooped-out potato in large bowl, reserving shells. Add potato from potato tops to bowl. Discard top skins.
- Mash potatoes with potato masher until smooth. Add wine, sherry, garlic, & salt. Mash to blend. Stir in cheese mixture. Mash lightly.
- Spoon mashed potato mixture into reserved potato shells, mounding evenly.
- Place filled shells back on baking sheet. Bake until tops a tree lightly browned & potatoes are heated through, about 20-25 minutes.
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