Pommes de terre charcutiere (Baked potatoes stuffed with pork)

• 4 large Idaho baking potatoes, about half a pound each
• 5 tablespoons butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 13 pound very lean ground pork
• 2 teaspoons crumbled leaf sage or half a teaspoon ground
• Salt, if desired
• Freshly ground pepper
• 13 cup milk or use half cream
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon paprika

1. Preheat oven to 400 degrees.
2. Arrange the potatoes on a baking sheet and place in the oven.
3. Bake one hour to one hour and 15 minutes or until done.
4. Meanwhile, heat one tablespoon of the butter in a saucepan and add the onion and celery.
5. Cook, stirring, until wilted.
6. Add the pork, sage, salt and pepper to taste and cook, stirring down with the side of a heavy metal spoon to break up any lumps, until meat loses its raw look.
7. When the potatoes are done, slice off the top of each one, about half an inch from the top.
8. Carefully scoop out the center of each potato bottom to make a "boat" for stuffing.
9. Put the scraped-out potato pulp into the saucepan and mash well and uniformly with the meat mixture.
10. Add the milk, three tablespoons of the butter, salt and pepper to taste and parsley and blend thoroughly.
11. Fill the potato boats with the mixture, piling it up and smoothing it over.
12. Arrange the potatoes, stuffed side up, on a baking dish.
13. Melt the remaining tablespoon of butter and brush the tops of each potato with it.
14. Hold a sieve over the top of each potato and sprinkle the paprika through the sieve onto the tops of the potatoes.
15. Return the potatoes to the oven and bake 15 minutes.

baking potatoes, butter, onion, celery, pork, crumbled leaf sage, salt, freshly ground pepper, milk, parsley, paprika

Taken from cooking.nytimes.com/recipes/6823 (may not work)