1 bunch scallions sliced thinly, white and green separated
4 large baking potatoes, wrapped in foil, baked through in the oven
2 cups heavy cream
3 tablespoons rehydrated Chinese mustard
4 tablespoons butter
Kosher salt and freshly ground black pepper to taste
Canola oil

Preheat oven broiler. In a sauce pan over medium-high heat, add oil to coat and saute scallion whites for about 30 seconds. Add cream and reduce by 25%, stirring occasionally. Whisk in the mustard and season. Meanwhile, scoop out the potatoes, saving the shells. In a large bowl, combine potato insides, cream mixture and butter. Season and check for flavor. Stuff the reserved potato skins with the potato mixture. Arrange stuffed skins on a cookie sheet or in a casserole dish and place under the broiler to color. Garnish with scallion greens.