| | Directions | | Bake potatoes in 400° oven until Tender; about 1 hour. When tender, cut a slice off the top and scoop out the center, being careful not to tear the skin. Mash potato well, adding hot milk, butter and pepper. Whip until fluffy. Fold in onion, cheese, ham and parsley. Refill potato shells and dot with butter. Place potatoes in pan and bake at 350° for 30 minutes. Potatoes may be stored in refrigerator and baked later, but increase the time to 45 to 50 minutes. |
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| Ingredients | | - |  | 6 baking potatoes (large) |
| - | | 1 cup hot milk |
| - | | 1/2 stick butter (1/4 cup stick) |
| - | | 1/8 teaspoon ground black pepper |
| - | | 1 tablespoon Chopped Onion |
| - | | 1 cup grated cheese |
| - | | 1 cup chopped ham |
| - | | 3 tablespoons minced parsley |
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