Ingredients
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6
-
1/4
-
4
-
1
-
-
-
1
-
-
-
-
-
-
-
-
Directions
Potatoes on the Half Shell, Can’t remember where I got this, but it’s delicious! Cooking and prep times are estimates , When using russet potatoes do you prick the potato to let out some of the steam (moisture) before baking? I like to add part sour cream & part Cream cheese I also put the shells back in the oven on a cookie sheet, To crisp with the oven off but still warm , Very tasty, and pretty, too! I had two HUGE Yukon Golds, so I baked them for about 1 1/2 hours because we like a thick skin Then I followed the recipe, using fresh chives from my garden rather than the green onion I made them ahead and took Pam’s advice, baked them for about 15 minutes (b/c of the raw egg), and then put on the parmesan and broiled for about 5 minutes Great recipe, Anni!
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Steps
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1
Done
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Preheat Oven to 350 F Degrees. |
|
2
Done
|
Scrub the Potatoes and Place Them in the Oven Until Done, About 1 Hour. |
|
3
Done
|
Cut Each Potato in Half, Lengthwise. Carefully, Scoop Out the Potato and Place in a Bowl. Set the Potato Shells Aside to Use Later. |
|
4
Done
|
While Still Hot, Mash the Potatoes With the Milk, Beaten Egg, and Butter. Beat Until Fluffy. |
|
5
Done
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Season With Salt and Pepper, to Taste. Add in the Onion. |
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6
Done
|
Spread the Potato Shells With Butter and Fill Each Shell With the Potato Mixture. |
|
7
Done
|
Sprinkle the Tops With Parmesan Cheese. |
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8
Done
|
Bake Until Tops Are Browned. |
