Stuffed Baked Potato

• 4 large russet baking potatoes (such as Idaho)
• 2 tablespoons butter
• 2 tablespoons light cream
• Salt and freshly-ground pepper
• 1/2 cup grated Gruyere cheese
• Garnish: chopped parsley

1. Preheat oven to 500 degrees.
2. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.
3. Cut off top third of potatoes.
4. Using a spoon, scoop flesh from both parts into a small bowl.
5. Add butter, cream and half of cheese; mash until thoroughly combined.
6. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese.
7. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly.
8. Serve with top shell alongside.
9. Sprinkle with parsley before serving.

russet baking potatoes, butter, light cream, salt, gruyere cheese, parsley

Taken from www.foodnetwork.com/recipes/stuffed-baked-potato-recipe.html (may not work)