Twice Baked Potatoes

Great Cheesy Potatoes

• Ready In: 2 hrs 35 mins
• Yields: 8 halves

Ingredients

• 6  medium baking potatoes
• 1⁄2 cup milk
• 1⁄4 cup butter
• 1  large egg, slightly beaten
• 1⁄2 cup parmesan cheese, divided
• 1⁄4 teaspoon  salt and pepper
• 1  pinch nutmeg, ground
• 1⁄4 cup chives or 1⁄4 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.