Twice-Baked Spuds

Name: Twice-Baked Spuds
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2 servings.
Ingredients: 2 large baking potatoes; 1 cup chopped peeled parsnips; 1 garlic clove, peeled; 2 tablespoons cream cheese, softened; 2 tablespoons buttermilk; 1/2 teaspoon salt; Pinch pepper; Dash hot pepper sauce; 1/4 cup finely chopped green onions; 1 tablespoon grated Parmesan cheese; 1/8 teaspoon paprika

This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.

Ingredients

2 large baking potatoes
1 cup chopped peeled parsnips
1 garlic clove, peeled
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1/2 teaspoon salt
Pinch pepper
Dash hot pepper sauce
1/4 cup finely chopped green onions
1 tablespoon grated Parmesan cheese
1/8 teaspoon paprika

Directions

Bake potatoes at 375° for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375° for 20-30 minutes or until heated through.