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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Oh man .... this is definitely one of my favorites! The fluffy potatoes, the creamy milk and butter - it is truly a mouth orgasm. Ingredients:
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 tops |
1/4 teaspoon salt and pepper |
1 pinch nutmeg, ground |
paprika |
Directions:
1. Heat oven to 400F
2. Scrub potatoes, prick several times with a fork
3. Place in oven bake 50-60 minutes until potatoes feel soft when squeezed.
4. Remove and cool 15 minutes
5. Half Potatoes length wise ( carefully),
6. Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
7. Save the best 8 shells.
8. Freeze the remaining shells for French fries or stuffed potato skins 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 and spices.
11. Mash until almost smooth.
12. Fill shells using about 1/3 cup mixture per shell.
13. Sprinkle with green onions, cheese and a little paprika.
14. Reduce oven heat to 350F Place shells on cookie sheet and bake for 30 minutes, until puffed and brown
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