Preheat oven to 425°F (220°C).
Wash potatoes and pierce several times with a fork.
Microwave on maximum, turning potatoes over half-way through.
Bake for an additional 10 minutes or until tender.
Cut a thin slice off the top of the potatoes and scoop out the flesh.
In a bowl, mash the scooped flesh together with the garlic, sour cream, cheese, mustard, anchovy paste and pepper.
Spoon mixture into baked shells and sprinkle with Parmesan.
Broil 2 -3 minutes until golden brown.
Sprinkle with green onion.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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