Vegetables
Amanda's Twice-Baked Potatoes (Potato Boats)

6 large baking potatoes 3/4 cup butter or margarine 1 teaspoon salt

1 teaspoon ground black pepper 1-1/2 cups non fat milk 1/2 cup grated Parmesan cheese

Preheat oven to 425F.

To prepare the potatoes:

Scrub potatoes with a brush. If necessary, cut out bad spots. Stab each potato with a fork. Put in the oven as is, or, for softer skin, wrap each potato in foil. Bake until tender, check with a fork after about 1 hour. When potatoes are done, remove from the oven and cut a crisscross in the top to speed cooling.

To prepare the stuffing:

When the potatoes are cooled enough to handle, cut a small slice off the top of the potato. Scoop the potato meat out carefully, being careful not to tear the skin. Put all the potato meat into a bowl. Add butter and a dash of salt & pepper. Beat until potatoes are mashed and thick. Do not add too much milk.

Scoop the filling back into the potatoes, piling over the top. Sprinkle with cheese and bake at 475F for another 10 minutes to melt the cheese and warm up the filling.

Notes

Serve with sour cream, chopped onions, and bacon bits on the side.

Makes 6 servings.
Per serving: 379.8 calories; 25.5g fat (59.3% calories from fat); 9g protein; 30.5g carbohydrate; 69mg cholesterol; 784mg sodium.