{"id":10680,"date":"2021-10-07T09:00:05","date_gmt":"2021-10-07T13:00:05","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=10680"},"modified":"2024-01-09T12:45:49","modified_gmt":"2024-01-09T17:45:49","slug":"baked-potatoes-with-striped-bass-stuffing","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/baked-potatoes-with-striped-bass-stuffing\/","title":{"rendered":"Baked Potatoes with Striped Bass Stuffing"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups flaked striped bass<\/li>\n\n\n\n<li>4 medium baking potatoes<\/li>\n\n\n\n<li>6 tablespoons butter, melted<\/li>\n\n\n\n<li>\u00bd cup light cream<\/li>\n\n\n\n<li>\u00bc cup sour cream<\/li>\n\n\n\n<li>1 cup grated mild cheddar cheese<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>\u00bd teaspoon Tabasco sauce<\/li>\n\n\n\n<li>1 teaspoon Worcestershire sauce<\/li>\n\n\n\n<li>\u00bd cup finely sliced green onion, including tops<\/li>\n\n\n\n<li>paprika<\/li>\n<\/ul>\n\n\n\n<p>Preheat the oven to 400\u00b0 F.<\/p>\n\n\n\n<p>Scrub potatoes with a brush. Rub lightly with canola oil. Bake about 40 to 60 minutes or until done.<\/p>\n\n\n\n<p>While potatoes are cooking, poach fish in lightly salted water. Drain fish and gently flake fish apart with a fork.<\/p>\n\n\n\n<p>When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about \u00bc-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.<\/p>\n\n\n\n<p>Stuff potato shells with mixture. Sprinkle with paprika. Bake about 15 minutes, or until hot.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>  MM2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Baked Potatoes with Striped Bass Stuffing.<\/p>\n","protected":false},"author":23,"featured_media":11029,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"displayCategoryID\":15,\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[227,217,99,15,215,138,216,218],"tags":[149,154],"displayCategory":{"term_id":15,"name":"Mariner's Menu","slug":"mariners-menu","term_group":0,"term_taxonomy_id":15,"taxonomy":"category","description":"","parent":0,"count":361,"filter":"raw"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - 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