2 tablespoons unsalted butter

1/2 cup whipping cream

1/2 teaspoon salt

1/4 teaspoon or more white pepper (to taste)

1/2 cup freshly grated Parmesan Cheese

 

Preheat oven to 400 deg. F.

 

Scrub and prick each potato 3 or 4 times with a fork.  Bake for 1 hour, or until flaky.  Remove from oven and cool slightly.

 

In the large bowl of an electric mixer, place the butter, cream, salt, pepper, and cheese.  Using a sharp knife, cut at a 45-degree angle to remove an oval of skin and potato from the flat top side of each potato.  Using a spoon, scoop most of the potato out into the bowl with the other ingredients.  Leave a thin layer of potato inside the skin.  Scrape the potatoe from the back of the removed ovals of potato skin into the bowl.   Discard ovals.

 

Whip the potato mixture until smooth.  Taste to make any seasoning corrections needed.  Divide the whipped potato mixture evenly and spoon it back into the skins.  Place the stuffed potatoes on a buttered, rimmed baking sheet and bake an additional 15 minutes, or until the filling is thoroughly heated.

 

Makes 4 servings.