Twice Baked Potatoes - cooking recipe

Ingredients

1/2 potato per serving
instant potatoes
butter
garlic (jar minced)
paprika
Parmesan cheese
milk

Preparation

Scrub and bake enough potatoes for 1/2 per serving.
Let cool to touch.
Cut in half and scoop out, leaving 1/4-inch sides and bottom.
Put into large bowl.
Mash potatoes with milk and melted butter to make piping consistency.
Make small box instant mashed potatoes and put into first bowl.
Add large can Parmesan cheese and 2 tablespoons garlic; mix well.
Put into large piping bag with serrated tip and fill each skin with mound.
Sprinkle paprika over top.
You may refrigerate or freeze for future use.
Bake thawed potatoes at 350\u00b0 until tops start to brown.
Serve immediately.