Baked Stuffed Potatoes
|Hot cream/Evaporated milk||2 Tablespoon|
|Parsley||1 Teaspoon, minced|
|Butter/Margarine||2 1⁄2 Tablespoon|
|Egg||1 , well beaten|
1. Start oven, set at 425° F., Hot.
2. Wash potatoes, dry them and bake 45 minutes.
3. Cut off the tops lengthwise, scoop out the centers, mash with the salt, 2 tablespoons of butter or margarine, parsley, cream and the well-beaten egg. Beat well. Spoon back into the shells. Brush the tops lightly with the rest of the butter or margarine, melted.
4. Set on a baking pan and return them to the hot oven and bake 5 to 10 minutes more, or until the tops are lightly browned.