RECIPE #58: Rudolph the Red Nosed Baked Potato

Rudolph the Red Nosed Baked Potato

Servings 4

4 medium potatoes

oil

1/2 medium butternut squash

3 T unsalted butter plus some for brushing

1/4 C freshly grated Parmesan cheese

1 t Dijon mustard

2 T milk

salt & pepper

1/4 C grated Cheddar cheese

4 cherry tomatoes

8 cooked frozen peas

8 cheese straw twists or pretzel sticks

Preheat oven 375 degrees. Prick potatoes in several places and place on a baking pan then brush all over with oil. Bake for 1 hour to 1 hr 15 min until they feel soft when pressed. OR bake them in the microwave. Cut butternut squash in half, scoop out seeds and brush with pat of melted butter. Bake for about 40 minutes until tender. When cool enough to handle, cut tops off baked potatoes and scoop out the flesh. Scoop out the flesh of the cooked butternut squash and mash together with the baked potato flesh, Parmesan, mustard, milk and butter. Season with a little salt and pepper. Put mixture back into potato shells, cover with grated Cheddar and cook under broiler for a few minutes or until golden. Decorate with a cherry tomato for the nose, peas for the eyes and cheese straw twists or pretzel sticks for the antlers.