Stuffed Baked Potatoes
|Baking potatoes||4 Pound, washed and dried (About 6 Large)|
|Whole egg/2 egg yolks||1 , beaten|
|Hot milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
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.