Stuffed Potatoes With Bechamel Sauce
|Baking potato||4 Medium|
|Cream cheese||3 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Bechamel sauce||1 Cup (16 tbs)|
Wash potatoes and pat dry; prick each potato several times with a fork.
Arrange potatoes end to end in a circle on paper towels in microwave oven, leaving at least 1 inch between each potato.
Microwave at HIGH for 12 to 14 minutes, turning and rearranging potatoes after 6 minutes.
Let potatoes stand 5 minutes.
(If potatoes are not done after standing, microwave briefly, and let stand an additional 2 minutes.) Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp, and set aside.
Place cream cheese in a medium-size glass mixing bowl.
Microwave at MEDIUM LOW (30% power) for 1 minute or until softened.
Add potato pulp, milk, and parsley; mix well.
Stuff shells with potato mixture, and place on a microwave-safe serving platter.
Microwave at HIGH 5 minutes or until thoroughly heated, giving dish one half-turn after 3 minutes.
Serve with Bechamel Sauce.