Page 17 - 2019TOHCookbook
P. 17
JACOBSON | OSTERVILLE, MA | SERVES 6
I always serve these for my grandchildren when they come over for parties
and holidays! It’s a special treat and it makes me so happy when they’re excited to eat them.
INGREDIENTS
6 medium Idaho potatoes 4 tbsp. butter
3⁄4 cup of half & half
1⁄2 cup Parmesan cheese Paprika
Salt & pepper
INSTRUCTIONS
1. Preheat oven to 400˚ F.
2. Wash 6 Idaho potatoes and score down the middle to allow steam to escape. Bake for approximately 45 minutes or until soft to touch.
3. Allow potatoes to cool for a bit so that you can handle them.
Cut potatoes in half and scoop out potato into a bowl, setting skins aside.
4. Add the butter, salt, and pepper. Mash potatoes until able to be stirred.
5. Pour half-and-half into the bowl while stirring until potatoes are of pudding consistency. Mix again and add the Parmesan cheese.
6. When fully mixed, fill empty potato skins with the mixture.
Top with a sprinkle of paprika and a sprinkle of Parmesan cheese.
7. You can place them in the refrigerator for a day or so, or immediately put them
in the oven heated to 400˚ F for approximately 30 minutes. Allow to cool and enjoy!
13
NANA’S TWICE BAKED POTATOES
