Tonight for dinner I made fancy stuffed potatoes (emmental, thyme, and ham--yum!). But after I baked them, I attempted to scoop out the insides (to combine to make stuffing) and found that instead, I was just breaking the potatoes apart.
I'll (reluctantly) admit, I "baked" them in the microwave--was that the problem? I used russets--would another type have worked better? I've never tried to stuff potatoes before--any tips on the method would be much appreciated.