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PREPARATION:Scrub potatoes; prick in a few places with a fork. Bake at 450° for about 45 minutes, or until tender. Cut a slice from the top of each potato; scoop out pulp. Reserve 6 of the potato shells; set aside. Mash potato pulp, beating in enough half and half to make fluffy. Season with butter and salt and pepper to taste. Stuff reserved potato shells with mixture, rounding the tops. Brush with melted butter; sprinkle with paprika. Bake potatoes for about 15 minutes, or until nicely browned. Recipe for twice baked potatoes serves 6. More Stuffed Potatoes and Related Potato Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews  New posts to the Southern U.S. Cuisine forums: |
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