Deviled Stuffed Potatoes
|Canned deviled ham spread||4 1⁄2 Ounce (1 Can)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
Scrub potatoes; dry.
Pierce with fork, Bake in 425°F oven 55 to 65 minutes, until soft.
Cut slice from top of each; carefully scoop out pulp without breaking skin.
In large bowl combine potatoes, ham spread, cheese, parsley, milk, onion, mustard, and salt; beat until light and fluffy.
Pile mixture into shells.
Bake in 350 °F oven 20 to 25 minutes, until heated through and slightly browned on top.