Twice Baked Potatoes

HELEN PEAGRAM_409512891's Note:

Great Cheesy Potatoes

• Total Time: 2 hrs 35 mins
• Prep Time: 50 mins
• Cook Time: 1 hrs 45 mins

Ingredients:

Yield: 8 halves

• 6 medium baking potatoes
• ½ cup milk
• ¼ cup butter
• 1 large egg , slightly beaten
• ½ cup parmesan cheese , divided
• ¼ teaspoon salt and pepper
• 1 pinch nutmeg , ground
• ¼ cup chives or ¼ cup green onion top
• paprika

Directions:

1. Heat oven to 400 degrees Fahrenheit.
2. Scrub potatoes; prick several times with a fork.
3. Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
4. Remove and cool 15 minutes; half potatoes length wise (carefully).
5. Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
6. Save the best 8 shells.
7. Freeze the remaining shells for French fries or stuffed potato skins.
8. Simmer milk and butter until butter melts.
9. Pour over potato pulp and mash or beat until almost smooth.
10. Add egg, half of cheese,salt, pepper and nutmeg.
11. Mash until almost smooth.
12. Fill shells using about 1/3 cup mixture per shell.
13. Sprinkle with chives or green onion, remaining cheese and a little paprika.
14. Reduce oven heat to 350 degrees Fahrenheit.
15. Place shells on cookie sheet.
16. Bake for 30 minutes until puffed and brown.

Reviews

[Bergy]

This is an excellent recipe! A little trick I use is to put the potatoe shells in the oven before stuffing them for a few minutes so they get quite crisp and then fill them and continue as in your recipe. Thanks for reminding me I haven't made these for some time

[OutOfThyme]

After reading the other reviewers comments I decided to leave out the egg. I used a Sharp Cheddar cheese and it tasted great! I took Bergy's advice and crisped up the skins a little in the oven before filling them. Great idea!

[Milking Mom]

I really like the texture the egg delivers on these potatoes, they were very light and fluffy. The flavor however, was lacking. I topped the potatoes with bacon and cheddar and it still wasn't enough to redeem them. Next time I will add a strong cheddar to the potatoe mash and hope for better results. A good base recipe.