Description
I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when i make these i always double the recipe, what i don't use i just freeze them on a tray, i just defrost in the fridge overnight and pop them in the oven when i am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture.
Ingredients
- Russet Potatoes
- Milk
- Butter
- Egg
- Parmesan Cheese
- Green Onions
- Salt And Pepper
- Nutmeg
- Cheddar Cheese
Instructions
- Set oven to 350 degrees
- Grease a baking sheet
- Bake the potatoes for about 1 hour, or until soft
- Cool slightly
- Cut off the tops of the potatoes, spoon out the pulp, discard the tops
- Scoop out the pulp from the potatoes, leaving about 1 / 4-inch of potato around the skin
- Place the pulp in a mixing bowl
- In a saucepan combine milk and butter, heat just until the butter has melted and the milk is warm
- Pour the milk / butter mixture over the potato pulp
- Beat until very smooth
- 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
- Stuff the potato shells with the mixture
- Sprinkle about 3 tablespoons grated parmesan cheese on top
- Place the potatoes on a well greased baking sheet
- 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
- Delicious!