Twice Baked Potatoes Recipe #267
Great Cheesy Potatoes
2¾ hours | 50 min prep
8 halves
- 6 medium baking potatoes
- 1/2 cup milk
- 1/4 cup butter
- 1 large egg, slightly beaten
- 1/2 cup parmesan cheese
- 1/4 cup chives or green onion top
- 1/4 teaspoon salt and pepper
- 1 pinch nutmeg, ground
- paprika
- Heat oven to 400F Scrub potatoes, prick several times with a fork.
- Place in oven bake 50-60 minutes until potatoes feel soft when squeezed.
- Remove and cool 15 minutes; half potatoes length wise (carefully).
- Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
- Save the best 8 shells.
- Freeze the remaining shells for French fries or stuffed potato skins.
- Simmer milk and butter until butter melts.
- Pour over potato pulp and mash or beat until almost smooth.
- Add egg, half of cheese and spices.
- Mash until almost smooth.
- Fill shells using about 1/3 cup mixture per shell.
- Sprinkle with green onions, cheese and a little paprika.
- Reduce oven heat to 350F Place shells on cookie sheet and bake for 30 minutes, until puffed and brown.
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5 stars