Delicious Twice-baked Potatoes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

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

Recipe

• 1 set oven to 350 degrees.
• 2 grease a baking sheet.
• 3 bake the potatoes for about 1 hour, or until soft; cool slightly.
• 4 cut off the tops of the potatoes, spoon out the pulp, discard the tops.
• 5 scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
• 6 place the pulp in a mixing bowl.
• 7 in a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
• 8 pour the milk/butter mixture over the potato pulp; beat until very smooth (i use a stand mixer for this).
• 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 stuff the potato shells with the mixture.
• 11 sprinkle about 3 tablespoons grated parmesan cheese on top.
• 12 place the potatoes on a well greased baking sheet.
• 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 *note* use only 1 egg for a doubled recipe, do not use 2 eggs.
• 15 delicious!