Twice-Baked Potatoes Supreme

Name: Twice-Baked Potatoes Supreme
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 12 servings (1 stuffed potato half each).
Ingredients: 8 large baking potatoes; 1/4 cup butter, softened; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/8 teaspoon celery salt; 1/3 to 1/2 cup whole milk; Grated Parmesan cheese; Paprika, optional

On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes. —Ruth Andrewson, Leavenworth, Washington

Ingredients

8 large baking potatoes
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 to 1/2 cup whole milk
Grated Parmesan cheese
Paprika, optional

Directions

Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use).
In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.