Be the first to Ingredients:
- 6 large Russet potatoes or similar baking potatoes
- 6 to 8 tablespoons milk
- 4 tablespoons melted butter
- 1 teaspoon salt
- dash pepper
- fresh grated Parmesan cheese
- fresh chopped parsley, optional
Preparation:
Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving skin intact.
With an electric mixer on low speed, beat the potato with 5 tablespoons of the milk, butter, salt, and pepper. Add a little more milk, as needed.
Spoon potato mixture into the potato skins; sprinkle each with Parmesan cheese. Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to 1 day.
Heat oven to 375°. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.
Serves 6.
Related Recipes
Twice Baked Potatoes
Twice Baked Potato Recipe II
Pizza Lovers' Potatoes
Baked Stuffed Potatoes
Garlic Stuffed Potatoes
Potato Recipes Main Index
Baked & Roasted Potatoes
Hash Browns
Potato Casseroles
Side Dish Casseroles
More Potato Recipes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
