Recipe
- 2 cups flaked striped bass
- 4 medium baking potatoes
- 6 tablespoons butter, melted
- ½ cup light cream
- ¼ cup sour cream
- 1 cup grated mild cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- ½ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- ½ cup finely sliced green onion, including tops
- paprika
Preheat the oven to 400° F.
Scrub potatoes with a brush. Rub lightly with canola oil. Bake about 40 to 60 minutes or until done.
While potatoes are cooking, poach fish in lightly salted water. Drain fish and gently flake fish apart with a fork.
When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick. Combine pulp, butter, cream, sour cream, cheese, salt, pepper, Tabasco, Worcestershire and onion. Mix until smooth. Gently stir in fish flakes, being careful not to break apart.
Stuff potato shells with mixture. Sprinkle with paprika. Bake about 15 minutes, or until hot.
Contributed by Joyce Taylor MM2
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