Tested Recipe with Slight Adjustment Adapted from Reader’s Digest Eat Well Stay Well
2 large russet potatoes (cleaned and pat dry with paper towel)
1 tsp vegetable oil
4 tsp grated parmesan cheese (divided)
¼ cup full cream milk
1 ½ tbsp cream cheese
½ tsp salt
1/8 tsp ground white pepper
Pinch of grated nutmeg
2 tsp sour cream
1 stalk scallion (thinly sliced)
- Preheat the oven to 220C. Prick the potatoes in several places with a fork and bake for 1 hour or until firm-tender. Leave the oven on.
- Halve the potatoes lengthwise and scoop out the flesh, leaving ¼ inch of flesh on the skin. Brush the insides of the potato skins with the oil and sprinkle with 2 tsp of parmesan cheese. Place the skins, cut-sides up, on a baking sheet and bake for 5 minutes or until they are crisp and golden. Leave the oven on.
- Meanwhile, in a medium bowl, mash the potato flesh with the milk, cream cheese, salt, pepper, nutmeg, and the remaining 2 tsp of parmesan cheese.
- Spoon the mashed potato mixture into the crisped potato skins, return to the oven, and bake for 5 minutes or until piping hot. Top the potatoes with the sour cream and sprinkle with the scallions. Serves 2.