Parsnip-stuffed Russet Potatoes


6 large russet potatoes
Olive oil
2 lbs. parsnips, peeled, then sliced into 1-inch pieces
2 cups water
4 Tbsp. butter
2 cups grated Gruyère cheese
1 to 2 cups milk or cream
Salt and pepper to taste
4 egg whites, whipped to soft peaks


• Preheat the oven to 400 degrees.

• Wash and prick the potatoes. Pour a small bit of olive oil in the palm of your hand, then coat the potatoes and set them aside. 

• Pour about 1 tablespoon of salt in the palm of your hand, then rub the salt on the potatoes.

• Bake the potatoes for 50 to 60 minutes. Set aside to cool.

• Reduce the oven temperature to 350 degrees.

• When the potatoes are cool enough to handle, cut them in half. Cut a small divot from the bottom of the shell to make the shells sit flat. Remove all but 1/4 inch of the potato flesh from each half and set aside. Place the shells in a 9-by-13-inch baking dish. 

• Steam the parsnips in water for 35 minutes or until they are fork-tender. Drain and set aside to cool.

• Process the potato flesh with a potato ricer or food mill, using the coarse plate. Do the same with the cooked parsnips.

• Using a spatula or wooden spoon, combine the potatoes, parsnips,
butter, cheese and cream. Season to taste with salt and pepper.

• Fold the beaten egg whites into the mixture. Do not overmix.

• Stuff the mixture into the potato shells. Bake for 15 to 20 minutes or until the top starts to brown.

• Place the baking dish under the broiler to brown a little further.