Twice Baked Potatoes - cooking recipe

Ingredients

4 large baking potatoes
1/2 c. milk
1 large egg
1 c. grated Fontina cheese
1/4 c. minced onion
1 large clove garlic, crushed
3 Tbsp. unsalted butter
1/2 tsp. dried dill weed
2 Tbsp. fresh minced parsley
salt and pepper

Preparation

Scrub potatoes; rub with oil and bake at 375\u00b0 for 1/2 hour. Pierce in several places and continue baking for about 1/2 hour or until very tender.
Remove from oven and cool slightly.
Cut off a large oval piece from long side of each potato, and with a small spoon, gently scrape out cooked potato, leaving skin intact.
Place potato in medium bowl with milk and egg and beat until very smooth. Set aside.
In butter, cook onion and garlic until tender.
Add to potatoes, along with remaining ingredients and stir thoroughly. Fill each potato skin until heaping.
Bake in oven on tray for about 15 minutes, just until tops begin to brown.
Serve hot.