Delicious Twice-Baked Potatoes - cooking recipe

Ingredients

6 large russet potatoes, baked (purchase the largest potatoes you can find!)
1/4 cup milk
1/4 cup butter
1 small egg, slightly beaten
1/4 - 1/3 cup parmesan cheese
2 green onions, finely chopped
salt and pepper
1 pinch nutmeg
parmesan cheese, for topping
grated cheddar cheese, for topping

Preparation

Set oven to 350 degrees.
Grease a baking sheet.
Bake the potatoes for about 1 hour, or until soft; cool slightly.
Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
Place the pulp in a mixing bowl.
In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
Stuff the potato shells with the mixture.
Sprinkle about 3 tablespoons grated Parmesan cheese on top.
Place the potatoes on a well greased baking sheet.
Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
*NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
Delicious!