Double-Stuffed Potatoes With Tahini

This double-stuffed potato with tahini recipe is a delicious twist on the classic baked potato. To save time, substitute canned pears for the cooked pears.

Have This!

• 2 Anjou or Bosc pears
• 1 lemon
• 1 tsp. tahini
• 3 medium sweet potatoes
• 4 medium Idaho baking potatoes
• 1/2 c. milk
• 5 tbsp. unsalted butter
• 1 large Egg
• 3/4 tsp. salt
• 1/4 tsp. fresh-ground pepper
• ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1/2 c. light brown sugar
• 3 sprig fresh thyme

Do This!

• Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon.
• Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
• Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise.
• Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth.
• Add the egg, salt, pepper, tahini, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
• Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.