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STUFFED BAKED POTATOES II

Ingredients: 24 Ounce(s) baked potatoes 2 Tablespoon(s) Butter or margarine 3/4 Cup(s) Milk 1 Egg, slightly beaten 1/2 Cup(s) Shredded Cheddar cheese Directions: 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking. 2. Cut a thin slice from the top of each potato., Caution: potato will be hot. 3. With a spoon, remove the potato pulp from each potato, leaving a thin shell. 4. Mash potato pulp with a fork or potato masher. 5. Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy. 6. Spoon mixture into shells and sprinkle with paprika. 7. Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes. 8. If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes. Transfer from paper plate before browning.
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