Yield
6 servings.

How to Make It

Step 1

Wash potatoes; bake at 400° for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.

Step 2

Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.

Step 3

Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.

Step 4

Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375° for 20 minutes or until thoroughly heated.

Light and Luscious

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