Delicious Twice-Baked Potatoes

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A delicious make-ahead recipe.

Recipe tags: ham base, moderate difficulty, side, roast

6	medium russet potatoes (about 2 pounds)
2 tsp	vegetable oil (for potato skins)
2 tsp	Better Than Bouillon^® Ham Base
¼ cup	(4 tablespoons) butter cut into pieces, set aside
1½ cups	shredded Colby-Jack cheese
1	green onion rinsed and thinly sliced, set aside
¼ cup	whole milk
1 Tbsp	dried parsley
¼ tsp	garlic powder
½ tsp	black pepper
⅓ cup	pre-grated Parmesan cheese

1

Spray a 13 x 9 x 2-inch baking dish with cooking spray, set aside.
2

Scrub and pat dry potatoes; prick potatoes with fork 2-3 times per side. Lightly oil skins with vegetable oil; place potatoes on a microwave safe dish. Microwave according to microwave directions.
3

Remove hot potatoes from microwave when done, set aside for 5 minutes to cool.
4

Cut potatoes in half lengthwise with a serrated knife. Fold a sheet of paper towel to hold hot potato half, use a spoon to scoop out potato flesh into a large mixing bowl, leaving about ¼-inch thick shell. Place skins in prepared dish, set aside.
5

To mixing bowl with potatoes, add Ham Base and butter; beat with a portable electric mixer on medium for about 1 minute. Add cheese, onion, milk, parsley, garlic powder and pepper; beat just until blended. Be careful not to over beat potatoes.
6

Evenly spoon potato mixture into skins, shake pre-grated Parmesan cheese over tops.
7

Warm potatoes in microwave or place in a 350°F. oven and heat through. To brown tops, place warmed potatoes under broiler for 2-3 minutes.

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