INGREDIENTS
YIELD 6 potatoes

• 6large russet potatoes, baked (purchase the largest potatoes you can find!)
• 1⁄4cup milk
• 1⁄4cup butter
• 1small egg, slightly beaten
• 1⁄4-1⁄3cup parmesan cheese
• 2green onions, finely chopped
• salt and pepper
• 1pinch nutmeg
• parmesan cheese, for topping
• grated cheddar cheese, for topping

DIRECTIONS

1. Set oven to 350 degrees.
2. Grease a baking sheet.
3. Bake the potatoes for about 1 hour, or until soft; cool slightly.
4. Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
5. Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
6. Place the pulp in a mixing bowl.
7. In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
8. Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
9. Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
10. Stuff the potato shells with the mixture.
11. Sprinkle about 3 tablespoons grated Parmesan cheese on top.
12. Place the potatoes on a well greased baking sheet.
13. Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted