Bake 6 potatoes till tender .......when cool enough to handle, empty out the shells and rice the potato. I didn't have a ricer so I just gave them a good mashing.
6 TBLS OF BUTTER
1 CUP OF WARM MILK
1/2 CUP OF SOUR CREAM
3 OZ GRATED PARMESAN CHEESE
1 TBLS OF DIJON MUSTARD
1/2 CUP THINLY SLICED CHIVES
And add to mashed potato. Fill your potato shells and make a deep indentation in the potato.Fill this with gravy.
2 TBLS BUTTER
melt butter and add
2 TBLS ALL PURPOSE FLOUR
cook till golden brown,add
2 CUPS CHICKEN STOCK
1 TBLS VEAL DEMIGLACE
1/2 TEAS EACH CHOPPED SAGE AND THYME
cook till thickened........about 15 min
This can be made up to 3 days ahead...Stir in
1 TBLS LEMON JUICE
1 TBLS HEAVY CREAM
Right about now, it's looking pretty good,but, don't stop there.
While the potato was baking I cut the skins in bite size pieces and fried them up in a little oil using a heavy skillet........sprinkling them with a little sea salt gave them just the right seasoning. I just stuck them all over the top of the potato and my husband was in awe of homemade potato chips.We put 3 in the freezer to have later...............Is it later yet?...................said the Hobbit