Don’t settle for mashed potatoes, when you can have marvelous potatoes.
6 medium russet potatoes (about 2 pounds)
2 teaspoons vegetable oil
2 teaspoons Better Than Bouillon Ham Base
4 tablespoons butter, cut into pieces
1 1/2 cups shredded Colby-Jack cheese
1 green onion, thinly sliced
1/4 cup milk
1 tablespoon dried chopped parsley
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
Spray 9-by-13-inch baking dish with nonstick cooking spray; set aside.
Scrub potatoes and pat dry with paper towels. Prick potatoes with fork 2 to 3 times per side. Lightly oil skins with vegetable oil and place potatoes in microwave-safe dish. Microwave until tender. (Times vary depending on microwaves.)
When potatoes are done, remove from microwave and set aside for 5 minutes to cool slightly. Cut potatoes in half lengthwise with serrated knife.
Hold hot potato halves with paper towel while using spoon to scoop out potato flesh into large mixing bowl. Leave about a 1/4-inch-thick shell. Place shells in prepared dish; set aside.
Heat oven to 350 degrees.
To bowl of potato flesh, add ham base and butter. Beat with electric mixer on medium speed for about 1 minute. Add cheese, green onion, milk, parsley, garlic powder and pepper, and beat just until blended. Do not over beat.
Evenly spoon potato mixture into skins and sprinkle Parmesan over tops.
Bake until filling is heated through. To brown tops after potatoes are heated through, place under broiler for 2 to 3 minutes. Serve immediately. Yields 6 servings.
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