Double-Cheese, Double-Baked Potatoes

I've been doing good on my new....hmmm...can't call it a diet, because I think it's more of a lifestyle change in the way I eat and how much I eat. I've even been drinking a meal substitute that's all natural and contains all the vegetables and fruits nutrients and you mix with your favorite juice and drink it. Hubby and I are have been drinking this for about two months as our breakfast substitute. I've been feeling a difference since. I'm not eating and munching all the time as I was before and I feel more energetic. Hopefully, I'll feel some weight loss soon, but it may take another month or two. Still, I have not stopped eating what I want. It's important to make the point of moderation and not starvation.

 

So, every now and again I've got a taste for a baked potato. But this time I wanted something a bit different and I decided on double baking it which I've done before and loved it. But not only double bake it, double cheese it too! I left off a lot of the other stuff that I'd top it with that are probably very bad for me so I stuck with just two cheeses, and parsley for this. So yummy and all baked in the oven, no microwave. It takes a while to bake but you just can't get the crunchiness that you get in the conventional oven, a lot like the potato skins we eat at our favorite restaurant.

Ingredients:

1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup fresh parsley
1/2 cup milk
paprika to taste
1 cup crumbled blue cheese

Preheat oven to 400 degrees F.
Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.

Remove potatoes from oven and allow them to cool before touching. Then, slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter, and half of the parsley. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining parsley and paprika. Bake for an additional 15 minutes, or until golden brown. Then add blue cheese on top and return for another 10-15 minutes or until cheese is melted.

Oh and I have a little announcement to make! Look for a new blog coming soon...Desserts!!!!! I can't say more but it should knock your socks off! And Yes, Desserts are allowed. :) Stay tuned!