Twice-Baked Potatoes With Creamy Green Onion Sauce - cooking recipe

Ingredients
    4 large baking potatoes
    Onion Sauce:
    2 tablespoons butter
    2 tablespoons thinly sliced green onions
    2 tablespoons all-purpose flour
    1/2 cup milk
    1/2 cup half-and-half
    salt to taste
    1/4 cup half-and-half
    1 tablespoon butter
    3/4 cup grated Parmesan cheese, divided
    1/4 teaspoon ground black pepper
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
    Bake potatoes in the preheated oven until tender, about 1 hour.
    Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
    Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
    Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
    Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.

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