Stuffed Potatoes - cooking recipe

Ingredients

6 baking size potatoes
2 Tbsp. butter
1 c. cream
1/2 c. Parmesan cheese, grated
1 Tbsp. Lawry's seasoned salt

Preparation

Bake or microwave potatoes until tender.
While potatoes are hot, carefully slice in half, lengthwise.
Carefully scoop out pulp, keeping 8 of the best shells.
Mash the potato pulp with butter and cream.
Add Parmesan cheese and seasoned salt; beat with an electric mixer until light and fluffy.
Mound potatoes back into reserved shells and sprinkle with parsley.
Bake at 350\u00b0 to 400\u00b0 until piping hot and slightly browned on top.
Makes 8 potato halves.