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Crisp Potato Skins with Creamy Mashed Potato Stuffing


4 large (8 oz each) baking potatoes
2 teaspoons olive oil
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
1/2 cup milk (2%)
3 tablespoons cream cheese
3/4 teaspoon salt, divided
1/4 teaspoon pepper
Pinch of grated nutmeg
1/3 cup sour cream
2 scallions, thinly sliced


  • Preheat the oven to 450°F.
  • Scrub the potatoes clean and rub with olive oil.
  • Prick the potatoes in several places with a fork, place in baking pan and bake for 1 hour or until firm-tender. Leave the oven on.
  • Remove the potatoes from the oven and let cool enough to handle.
  • Halve the potatoes lengthwise and scoop out the flesh, leaving 1/4 inch of flesh on the skin. Reserve potato flesh.
  • Brush the insides of the potatoes with melted butter and sprinkle with salt; arrange on a baking rack in a roasting pan or broiler pan, skin side up and bake for another 10 minutes
  • Meanwhile, mash potato flash with rest of the salt, Parmesan cheese, cream cheese, pepper, nutmeg and milk, until nice and smooth.
  • Divide mashed potatoes between potato skins, brush top with melted butter and place back on baking rack. Broil for another 5 minutes or until browned on top.
  • Serve warm, garnished with dollops of sour cream and thinly sliced scallions.

Makes 4 servings.

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Did You Know?
Potatoes are generally, though not always, completely peeled before cooking them in preparation for mashing.

Both heat and kinetic energy can burst the walls of the starch grains in the potato, releasing amylose, which traps water, imparting an undesired "gluey" consistency in the same way that starch adds thickness to foods such as gravy and custard. To avoid this, potatoes must not be cooked at a high temperature for too long.

Whole or chunked potatoes receive considerably more heat on the outside by the time enough heat penetrates to cook the center, overcooking the outside; thinly slicing the potatoes allows a consistent amount of heat throughout.

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