Stuffed Baked Potatoes Recipe
Ingredients
| Potatoes | 6 Large, washed | |
| 1 whole egg, or 2 egg yolks, beaten | ||
| 1/2 cup hot milk | ||
| 1/4 cup butter or margarinel teaspoon salt | ||
| Pepper | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Preheat oven to 350°.
Puncture potato skins with fork and bake 1 1/4 hours or until tender.
With electric knife, cut each potato in half lengthwise.
Scoop out, leaving shell intact.
Mash potato; beat in egg and enough hot milk to make a smooth mixture.
Add butter, salt, pepper and parsley.
Beat until light.
Fill potato shells lightly.
Place potatoes in shallow pan.
Increase oven heat to 450°.
Return potatoes to oven and bake 15 minutes longer or until thoroughly heated and lightly browned on top.
Puncture potato skins with fork and bake 1 1/4 hours or until tender.
With electric knife, cut each potato in half lengthwise.
Scoop out, leaving shell intact.
Mash potato; beat in egg and enough hot milk to make a smooth mixture.
Add butter, salt, pepper and parsley.
Beat until light.
Fill potato shells lightly.
Place potatoes in shallow pan.
Increase oven heat to 450°.
Return potatoes to oven and bake 15 minutes longer or until thoroughly heated and lightly browned on top.
Chef
