Potatoes on the Half-Shell

Instructions

If you are starting with leftover baked potatoes, skip the baking step and simply warm them in a 400°F oven for 10 minutes so the skins brown. Otherwise, wash the potatoes, prick them all over with a fork, and bake until tender. This takes about 45 minutes in a 400°F oven, or you can microwave them on high for 6 minutes and then bake for 10 minutes at 400°F to brown the skins.

Let the potatoes cool until you can handle them, or use hot pads and take care. Cut each one in half lengthwise and scoop out the insides, leaving the skins intact.

Set the skins in a baking dish large enough to hold all of them. Put the scooped potato in a bowl if you will use the microwave, or in a saucepan if you will make the filling on the stove.

Mash the potato with the back of a spoon. Most of the lumps will disappear once you start stirring in the other ingredients.

Add the milk, both cheeses, the butter, the garlic powder and the parsley. On the stove, cook over medium low heat, stirring, until the cheese has melted and the filling is smooth. If the potato still feels slightly crunchy, raise the heat to medium until it softens.

In the microwave, heat the filling on high for 1 minute at a time, stirring between rounds, until smooth. If the mixture is too thick to stir easily, add a little extra milk or water.

Spoon the filling into the potato shells. Bake in a 400°F oven for about 15 minutes, until the tops are browned.