Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked
centers out of the potato.
Not exact matches
These sweet
potatoes come
out like mash in the
center and slighlty crunchy on the outside for the best
of two worlds.
Place the
potato mixture in the
center of a large clean kitchen towel, gather up the ends, and firmly squeeze
out as much water as possible, fluffing the
potato mixture and squeezing again several times.
Scoop
out the
center of each
potato half and place in a medium bowl.
Using a small melon baller, scoop
out the
center of each
potato and place into a bowl and mash.
Using the small side
of a melon baller, carefully scoop
out the
centers of the
potato halves and discard or reserve for another use.
Just steam the
potatoes for 18 to 20 minutes, scoop
out the the
centers of the halved
potatoes with a melon baller, and fill with the trout mixture.
Place the grated
potatoes in the
center of a kitchen towel and thoroughly drain
out the water.