Double-Stuffed Potatoes

From Country Living

Photo by Joe & Amy Keller

Active time: 20 minutes

Total time: 1 hour

Makes 12 side-dish servings

3 medium sweet potatoes, baked and cooled

4 medium Idaho baking potatoes, baked and cooled

2 Anjou or Bosc pears

1 lemon, halved

1/2 cup whole milk, heated

5 Tbsp. unsalted butter, melted

1 large egg, lightly beaten

1/8 tsp. ground cloves

1/4 tsp. grated nutmeg

Salt and pepper

1/2 cup light brown sugar

3 fresh thyme sprigs

1. Bring medium saucepan of water to boiling. Peel, core, and roughly chop pears; place in water. Squeeze lemon juice into water and add lemon. Reduce heat to simmer and cook about 15 minutes, or until pears are easily pierced with fork. Remove pears using slotted spoon, and set aside.
2. Preheat oven to 425°F. Line baking sheet with foil.
3. Cut potatoes in half lengthwise. Scoop cooked flesh into large bowl, reserving 12 empty potato skins. Add milk, melted butter, and pears to potatoes, and mash until smooth. Add egg, cloves, 1/8 teaspoon nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; fill reserved potato skins.
4. In small bowl, combine sugar, thyme, and remaining 1/8 teaspoon nutmeg. Sprinkle over potato tops and transfer to baking sheet. Bake about 25 minutes, or until tops brown. Serve immediately.