Transform an ordinary potato into a special dish with the addition of cheese, chicken, spinach, and more.
These croquettes can also be filled with chicken or tuna. See the recipe for Meat-Stuffed Potato Croquettes » Christopher Hirsheimer This recipe is from a book called American Regional Cookery, authored in 1932 by Sheila Hibben, a food writer for The New Yorker. Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked. See the recipe for Stuffed Potatoes » Stefan Anderson