Twice-Baked Spuds

• 2 large baking potatoes
• 1 cup chopped peeled parsnips
• 1 garlic clove, peeled
• 2 tablespoons cream cheese, softened
• 2 tablespoons buttermilk
• 1/2 teaspoon salt
• Pinch pepper
• Dash hot pepper sauce
• 1/4 cup finely chopped green onions
• 1 tablespoon grated Parmesan cheese
• 1/8 teaspoon paprika

1. Bake potatoes at 375u0b0 for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
2. Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
3. Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a
4. . Bake, uncovered, at 375u0b0 for 20-30 minutes or until heated through.

baking potatoes, garlic, cream cheese, buttermilk, salt, pepper, hot pepper, green onions, parmesan cheese, paprika

Taken from www.tasteofhome.com/recipes/twice-baked-spuds/ (may not work)