Active Time: 45 MinsTotal Time1 Hour 55 Mins
Yield: Serves 12 (serving size: 1 stuffed potato half)
Want to wow your family at the table? These stuffed spuds will do the trick. You can prepare the recipe through step 3 up to two days ahead; reheat potatoes at 375°F, then turn up the heat to brown the topping in step 4.
Ingredients
- 8(9- to 10-oz.) sweet potatoes
- 1(2-inch) piece fresh ginger, unpeeled
- 1/3 cup whole milk
- 5 tablespoons unsalted butter, softened and cut into pieces
- 1 1/2 teaspoons plus 1/8 tsp. kosher salt, divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 3large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 cup powdered sugar
Nutritional Information
- Calories 177
- Fat 5g
- Satfat 3g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 30g
- Fiber 4g
- Sugars 10g
- Added sugars 5g
- Sodium 345mg
- Calcium 5% DV
- Potassium 10% DV
- Calories 177
- Fat 5g
- Satfat 3g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 30g
- Fiber 4g
- Sugars 10g
- Added sugars 5g
- Sodium 345mg
- Calcium 5% DV
- Potassium 10% DV
How to Make It
Step 1
Preheat oven to 375°F. Pierce potatoes all over with a fork, and place on a parchment paper–lined baking sheet. Bake at 375°F until tender, about 1 hour. Let stand on baking sheet at room temperature until cool enough to handle, about 15 minutes.
Step 2
Meanwhile, fold an 8-inch square piece of cheesecloth into quarters to make a 4-layer, 4-inch square. Using medium holes of a box grater, grate ginger; place in center of cheesecloth. Gather edges of cheesecloth, and squeeze over a bowl to equal 1 tablespoon ginger juice. Discard solids.
Step 3
Increase oven temperature to 400°F. Cut potatoes in half length-wise; carefully scoop potato pulp into a medium bowl, leaving about 1/4 inch pulp around shell. Return 12 potato shells to baking sheet; discard remaining 4 shells. Add ginger juice, milk, and butter to pulp in bowl, and mash with a potato masher until smooth; stir in 1 1/2 teaspoons salt, nutmeg, and pepper. Spoon mashed potato mixture evenly into 12 potato shells (about 1/2 cup per shell).
Step 4
Beat egg whites, cream of tartar, and remaining 1/8 teaspoon salt with a mixer on high speed until foamy, about 20 to 30 seconds. Add powdered sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form, about 2 minutes. Stop mixer; scrape sides of bowl. Spoon meringue evenly onto potatoes on baking sheet. Bake at 400°F until meringue is golden brown, 6 to 7 minutes. Transfer to a platter; serve immediately.
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