BAKED POTATO MANICOTTI

We altered the cheese sauce: From "At Home With The French Classics" by Richard Grausman, page 359  Sauce Mornay Cheese Sauce
Cheddar cheese grated 4 0z.
Mozzarella 4 oz.
16 oz. Sour Cream
2 ½ Tab butter
3 Tab all-purpose flour
1/8 tesp salt
1/8 tesp pepper
Pinch of nutmeg
½ a pinch of chipotle chili pepper

14 or 15 boiled red potatoes with skins

• mash potatoes (Don’t add milk. You can add a bit of butter.)

1/4 C loosely packed fresh chopped chives
4 oz shredded mozzarella
 
Mix the chives, cheese and potatoes in a mixer.
Sprinkle on dried bacon bits. If you want.  (We wanted real bacon.)
Boil Manicotti’s for 6 – 8 minutes

• Stuff Manicotti’s with potato mixture. Ours split so we went with slicing a side and filling with potato mixture. Then we rolled them into the tube shape which stuck nicely.

Place in baking dish and cover with cheese sauce.
Grate extra cheese over top of them.
Bake in 350° for 25 - 30 minutes.