Delicious Twice-Baked Potatoes

Ingredients

• 6 large russet potatoes, baked (purchase the largest potatoes you can find!)
• 1/4 cup milk
• 1/4 cup butter
• 1 small egg, slightly beaten
• 1/4-1/3 cup parmesan cheese
• 2 green onions, finely chopped
• salt and pepper
• 1 pinch nutmeg
• parmesan cheese, for topping
• grated cheddar cheese, for topping

Directions

1. 1

   Set oven to 350 degrees.

2. 2

   Grease a baking sheet.

3. 3

   Bake the potatoes for about 1 hour, or until soft; cool slightly.

4. 4

   Cut off the tops of the potatoes, spoon out the pulp, discard the tops.

5. 5

   Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.

6. 6

   Place the pulp in a mixing bowl.

7. 7

   In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.

8. 8

   Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).

9. 9

   Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.

10. 10

    Stuff the potato shells with the mixture.

11. 11

    Sprinkle about 3 tablespoons grated Parmesan cheese on top.

12. 12

    Place the potatoes on a well greased baking sheet.

13. 13

    Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.

14. 14

    *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.

15. 15

    Delicious!