| 1 | Preparation: |
| 2 | Crumble beef. |
| 3 | Heat garlic and oil in skillet. |
| 4 | Add the beef. |
| 5 | Cook over medium to low heat untul browned. |
| 6 | Add salt and pepper. |
| 7 | Scrub the potatoes, pierce them. |
| 8 | Bake at 400 °F for 1 hour or until cooked through. |
| 9 | Cut a thin slice from top of each potato. |
| 10 | Scoop out pulp, leaving a ?inch shell. |
| 11 | Place pulp in medium mixing bowl. |
| 12 | Arrange shells on a baking pan. |
| 13 | Add milk and butter to potato pupl. |
| 14 | Whip until smooth and fluffy. |
| 15 | Stir in half the cheese. |
| 16 | Turn into pastry bag with fancy tip, if desired. |
| 17 | Fill potatoes with cooked ground beef. |
| 18 | Press potato mixture decoratively over the meat or spoon over meat with teaspoon. |
| 19 | Sprinkle with remaining cheese. |
| 20 | Return to oven. |
| 21 | Bake for 10 minutes at 400 °F until cheese is melted. |
| 22 | Sprinkle with parsley or paprika, if desired and serve immediately. |
| 23 | tips: these stuffed potatoes may be prepared ahead and refrigerated. |
| 24 | If the potatoes are chilled, reheat at 350 °F for about 20 minutes or until heated through. |
| 25 | good served with: green salad, coleslaw or cauliflower salad, whole wheat bread and apple pie for dessert. |
