When It’s You ... Or Two

When It’s You ... Or Two

Stuffed Baked Potatoes “Lorraine”

Surprisingly, nearly 60 percent of America’s households today consist of just one or two people. If you live in one of these homes, you’re in the ma-jority — and you already know it’s time to rethink dinner. It’s time to think small.

But small doesn’t have to mean boring. Some of the nation’s top culinary experts have recently written cookbooks filled with delicious recipes serving one or two. They use versatile staples, like nutritious potatoes, in new ways. And they’ve learned to be creative when buying ingredients to avoid waste.

Treat yourself to some fresh home-cooking tonight. You’ll be in good com-pany.

Stuffed Baked Potatoes "Lorraine"

Shrimp, Potato and Green Bean Salad with Pesto Vinaigrette

By Bruce Weinstein and Mark Scar-brough, authors of "Cooking for Two"

The classic flavors of quiche Lorraine are captured in our favorite comfort food: stuffed baked potatoes. They’re nature’s perfect casseroles — you even eat the dish!

2 medium Russet potatoes (about 1/2 pound each)

3 slices thick-cut bacon, cut into 1/2-inch pieces

1 small leek, white part only, rinsed and thinly sliced (about 1/3 cup)

1 large egg yolk, room temperature

1/3 cup milk

6 tablespoons shredded Gruyère or Swiss cheese, divided (about 1 1/2 ounces)

Pinch nutmeg

Salt and pepper

2 pinches paprika

Position rack to center of oven; preheat to 400°F. Place potatoes directly on oven rack and bake until skins are crunchy and insides are soft when gently squeezed, about 50 minutes. Remove from oven and cool about 30 minutes. Lower oven temperature to 300°F.

Sauté bacon over medium heat until browned and crisp, about 4 minutes. Use slotted spoon to transfer bacon to small bowl. Discard all but 1 tablespoon fat in skillet. Add leeks and reduce heat to low. Sauté, stirring often, until soft and golden, about 5 minutes. Transfer contents of skillet to bowl with bacon.

Cut the top third off each potato and scoop out insides, leaving 1/4-inch shell all around to keep skin from collapsing when restuffed. Scrape potato flesh from inside tops as well. Press flesh through potato ricer into large bowl, or mash with hand masher in large bowl until smooth. Mix bacon and leek mixture with egg yolk, milk, 4 tablespoons cheese, and nutmeg. Season with salt and pepper and add mixture to potatoes. Mix well. Divide mixture be-tween the empty potato shells and place in small shallow baking dish. Top each with 1 tablespoon remaining cheese and sprinkle each with pinch of paprika. Bake 20 minutes or until cheese melts and turns golden. Let stand 5 minutes at room temperature before serving. Serves two.

Shrimp, Potato and Green Bean Salad With Pesto Vinaigrette

By Joyce Goldstein, author of "Solo Suppers"

When cooking potatoes for this salad, toss in a few extra to use for another dinner later in the week. This recipe can easily be doubled to serve two.

4 small red potatoes

Salt

2 ounces green beans, trimmed and cut in 2-inch lengths

6 large shrimp (or 8 medium), shelled and deveined

3 tablespoons basil pesto

2 teaspoons red wine vinegar

Freshly ground black pepper

In saucepan, cover potatoes with cold water. Bring to boil, reduce heat, add salt, and simmer until cooked through but firm. Drain and cool to room temperature.

Bring small pot of salted water to boil. Drop in green beans and cook 2 to 4 minutes or until tender-crisp. Remove with slotted spoon and refresh in ice water. Drain again and pat dry. Keep water at boil and drop in shrimp. Cook 3 minutes or until shrimp turn pink. Drain and refrigerate.

For dressing, thin pesto with vinegar. Season with salt and pepper.

To serve, cut potatoes into 1/4-inch slices and toss with green beans and most of the dressing. Place on salad plate. Top with shrimp and drizzle with additional dressing, if desired.

Serves one.