Twice Baked Potatoes
|Baking potatoes||2 Large|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Green onion||1 , sliced thin|
|Unsalted margarine||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1 Tablespoon|
Preheat the oven to 400°F.
Pierce the potatoes with a fork, place them in the oven, and bake for 1 hour or until fork tender.
As soon as the potatoes are cool enough to handle, halve each one lengthwise and carefully scoop the pulp into a medium size bowl.
Set the shells aside.
Mash the pulp with a hand masher, then beat in the buttermilk, green onion, half of the margarine, and the pepper.
Spoon the mixture into the potato shells, score the tops with the tines of a fork to make a decorative design, and sprinkle with the cheese and paprika.
Arrange the stuffed potatoes in an ungreased 8"x 8"x 2" baking pan, dot with the remaining margarine, and bake, uncovered, for 20 minutes.
Increase the temperature to broil, transfer the baking pan to the broiler, about 5 inches from the heat, and broil for 1 to 2 minutes or until golden brown.