09/18/2018 Twice Baked Parmesan Chive Potatoes
Twice Baked Parmesan Chive Potatoes
Recipe Courtesy of Cindy Schumacher
12 russet potatoes (about 5 lbs.) scrubbed
1 cup milk
½ cup butter or margarine
2 eggs, beaten
¾ cup Parmesan cheese, divided
½ cup finely chopped fresh chives or green onions
½ tsp. salt
½ tsp. pepper
1/8 tsp. ground nutmeg
Heat oven to 400. Pierce potatoes with fork. Bake 50-60 minutes. Remove from oven. Cool.
Halve potatoes lengthwise. Scoop out pulp, leaving shell at least ¼ inch thick.
Reserve 12-18 of the bets shells. Heat milk and butter in small saucepan until butter melts.
Pour over potatoes. Beat until almost smooth. Add eggs, ½ cup Parmesan cheese, chives, salt, pepper, and nutmeg. Beat until smooth. Fill shells. Sprinkle filled shells with remaining ¼ cup of Parmesan and a little paprika. Reduce oven to 350. Bake potatoes on baking sheet about 30 minutes, or until puffed and golden. Serve at once.
Can be assembled a day ahead. Cover and refrigerate. On day of serving, bring to room temperature. Bake at 350 as directed.