- 6 medium potatoes
- 3 Tbsp butter
- 1 clove fresh garlic
- 3⁄4 C milk, preferably whole
- Salt and pepper to taste
- 1⁄4 C grated Parmesan cheese
Recipe by Sarah Fritschner
Prick potatoes once with a fork and bake them at 400° for 1 hour.
Holding a potato with a pot-holder protected hand, use a sharp knife to cut about 1⁄2 inch off the long side of the potato.
Scrape potato into a bowl, leaving 1⁄4 to 1⁄2 inch of potato lining the skin.
Repeat with all potatoes.
Combine butter and garlic in a small saucepan and cook until aromatic (2 minutes or so).
Add butter, milk, salt, and pepper, and beat with a mixer to blend.
Stuff mashed potatoes back into potato skins and sprinkle with grated cheese.
Bake for 1 hour at 350°. Serves 6. Freeze up to 6 months.
Photo: Tee Witten