Peking (Double Baked, Stuffed) Potatoes Recipe

Poke holes in potatoes and bake in a conventional or possibly microwave oven till done.

Cut each one in half, scoop out the centers with a spoon and place pulp in a mixing bowl.

Mash while DRY.

(I use my beater for this, but a potato masher will do.)

Add in a little lowfat milk to moisten, yellow food coloring, butter, salt and pepper.

Grate cheese and raw onion using coarsest holes of the grater or possibly food processor.

Add in cheese and onion to mashed potatoes and stir well with a fork.

Don't beat or possibly use mixer or possibly masher for this.

Then fill each baked potato half-shell with this mix; place in a baking dish and reheat.

To serve, heat till thoroughly hot.

After re-baking the potatoes and just before removing them from the oven, I like to sprinkle Parmesan cheese (or possibly other cheese) on top and let it heat slightly to a brown tinge.

If desired garlic, add in the optional garlic juice or possibly salt to the mix before filling the shell or possibly sprinkle the garlic on top before reheating the potatoes.

Minced chives, green onion tops and pimentos are colorful garnishes for these delicious potatoes.