Categories: Side Dishes

Ingredients

• 2-4 baking potatoes
• 1/2 cup olive oil
• 1 cup shredded cheddar cheese
• 1 egg, beaten
• 1/2 cup butter
• 1/2 cup cream cheese
• 1/2 cup milk
• 1 tablespoon minced fresh Italian parsley
• 3 cloves garlic, minced
• 1 tablespoon chives, minced
• Salt and Pepper to taste
• Paprika to taste

Directions

1. Preheat oven to 400 degrees.

2. Scrub and wash potatoes.

3. Rub with olive oil and sprinkle generously with course sea salt.

4. Bake potatoes for 50-60 minutes or until soft (do not wrap potatoes in foil).

5. Remove potatoes from oven and allow to cool until they can be handled but are still hot.

6. Cut an oblong hole in the top of the potato.

7. Using a melon baller scoop out as much of the potato pulp as you can, leaving the side walls intact.

8. Return the potato skin shells to the oven for 10 minutes to crisp.

9. Mash the potato pulp while adding egg, butter, cream cheese, garlic, parsley, chives, half the cheese, and milk. Adjust to preferred taste.

10. Spoon the mixture into the crisp potato skins. Top with remaining cheddar cheese and sprinkle with paprika.

11. Place bake in oven, on top rack, until tops are golden and bubbly. Approximately 10 minutes.

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