Twice-Baked Smoky Sweet Potatoes

• 6 medium sweet potatoes (3 1/2 lb.)
• 1/3 cup butter or margarine
• 1/2 cup whipping cream, half-and-half, or milk
• 1/4 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon ground red pepper
• 1/2 cup crushed amaretti cookies (about 4 cookies)
• 1/4 teaspoon smoked paprika
• 3/4 cup grated Parmigiano-Reggiano cheese

1. Scrub potatoes, and prick each potato once. Place on a baking sheet. Bake at 450u0b0 for 1 hour or until tender.
2. When potatoes are cool enough to handle, cut a strip from top of each potato; carefully scoop out potato pulp, leaving 1/8"-thick shells. Set shells aside. Place pulp, butter, and next 4 ingredients in a medium bowl. Mash with a potato masher, or beat at medium speed with an electric mixer until smooth; spoon into potato shells. Cover and chill up to 2 days.
3. When ready to bake, place stuffed potatoes on a large, round microwave-safe, ovenproof platter, and cover with a paper towel. Microwave potatoes at HIGH 6 minutes or until thoroughly heated.
4. Combine crushed cookies, 1/4 tsp. paprika, and cheese. Sprinkle over potatoes. Bake at 400u0b0 for 6 minutes or until browned.
5. Note: You can find smoked paprika at specialty grocery stores or spice stores.

sweet potatoes, butter, whipping cream, salt, paprika, ground red pepper, amaretti cookies, paprika, cheese

Taken from www.myrecipes.com/recipe/twice-baked-smoky-sweet-potatoes (may not work)