Rüben Kartoffel - Potatoes and Turnips

A neat twist on twice-baked potatoes. This also works with rutabagas (swedes). From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  large baking potatoes
• 2  cups turnips, peeled
• 3  tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup milk
•  pimiento (optional) or  parsley, for garnish (optional)

Directions

1. Preheat oven to 400F and wash the potatoes very well.
2. Bake until fork-tender.
3. While the potatoes are cooking, cook the turnips and mash; heat milk.
4. Remove potatoes from oven; cut in half lengthwise and scoop out inside.
5. Add remaining ingredients and whip until light and fluffy.
6. Pile lightly into shells; return to oven for five minutes to brown lightly.
7. Garnish and serve.