-
1
Pierce each potato twice with point of sharp knife to vent steam.
-
2
Place in single layer in microwave oven.
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3
Microwave on High 5 minutes.
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4
If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minue at a time until softened.
-
5
Remove any fully cooked potatoes from microwave while cooking remaining potatoes.
-
6
Cool potatoes 10 minutes.
-
7
Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
-
8
Heat oven to 350.
-
9
Cut off top 1/3 of each potato.
-
10
Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops.
-
11
Add 2 tablespoons butter, milk, pumpkin pie spice and salt to potatoes.
-
12
Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy.
-
13
Spoon potato mixture back into skins.
-
14
Place filled potatoes in 13X9 inch pan.
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15
(Potatoes can be covered and refrigerated at this point up to 8 hours.
-
16
).
-
17
Sprinkle pecan mixture over tops of potatoes.
-
18
Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot.
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19
(If filled potatoes were refrigerated, remove from refrigerator 30 minutes before ready to bake; top and bake as directed.
-
20
).
