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Twice-Baked Spuds

"This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving."
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1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Bake potatoes at 375 degrees F 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.
  2. 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.
  3. 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 degrees F for 20-30 minutes or until heated through.

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Read all reviews 2
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What a neglected treasure of a recipe this is. One review? More than three years ago? These spuds are excellent and unique! Hubs, who does not give five stars lightly, rated this with 5 finge...

soooooo good! We will be making these again soon! They were the star of my dinner party!