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    Stuffed Potatoes


    Source of Recipe


    Web
    Stuffed Potatoes

    4 small baking potatoes
    1/4 cup milk
    2 tablespoons sour cream
    1/8 teaspoon grated nutmeg
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Parmesan cheese
    1/8 teaspoon paprika

    Scrub potatoes. Bake at 400°F. for 1 hour or until tender. Allow potatoes to cool slightly. Cut each in half lengthwise and carefully scoop out pulp, leaving 1/8-inch thick shells. (A melon baller works well for this.) In a large bowl, mash potato pulp, milk, sour cream, nutmeg, salt and pepper. Stir just until smooth.
    Spoon mixture into potato shells and place shells on ungreased baking sheet. Sprinkle each potato half with 3/4-to-1 teaspoon grated Parmesan cheese and dust with paprika. (At this point, potatoes can be covered and refrigerated for up to 2 days.) Bake at 350° F. for 15 minutes (longer if refrigerated) or until thoroughly heated.

    Makes 4 to 8 servings

 

 

 

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