4 lg Russet potatoes,scrubbed
1 tb Butter or margarine
1/2 c Chopped onion
1/2 c Milk
5 ts Cornstarch
1/4 c Buttermilk
1/2 c Marsala or madiera
1 c Shredded Jack cheese
8 oz Cooked ham, cut into
-Julienne strips
1 tb Dijon mustard
1 tb Prepared horseradish
Chopped parsley
Salt
Pepper
The potato has had a roller-coaster history. From
South America, its culture spread rapidly in the years
following the discovery of the New World. Spain and
Italy grew the potato first on the Continent, and it
was firmly established in England by 1629, when John
Parkinson, in his A GARDEN OF PLEASANT FLOWERS,
pronounced the Virginia potato, as he called it,
almost as good as the Spanish potato (we call the
latter sweet potato). He recommended cooking this
sweet vegetable with wine, sugar, and spices.
For sheer comfort, few dishes can equal a steaming
baked potato, freshly split, anointed with butter, and
sprinkled with salt and pepper. The addition of a meat
or cheese topping makes the baked potato a substantial
entree. From Moscow, Idaho, home of the baking potato,
A.J. Marineau sends us a recipe for such a dish.
Pierce potatoes in several places with a fork. Set
potatoes on oven rack and bake at 400°F. until
potatoes give readily when squeezed, about 1 hour.
Meanwhile, melt butter in a 1-1/2 to 2 quart pan over
medium-high heat. Add onion and stir often until limp,
about 5 minutes. Mix milk with cornstarch and stir
into pan alongside with buttermilk and marsala.
Stir over medium-high heat until boiling. Add cheese
and stir until melted. Stir in ham, mustard, and
horseradish; if sauce is ready before potatoes, set
aside. To use, stir over medium-high heat until hot.
Split potatoes in half lengthwise; fluff centers with
a fork. Set 2 halves on each plate and spoon sauce
onto potatoes. Sprinkle with chopped parsley; season
to taste with salt and pepper.
