Twice Baked Veggie Potatoes
Contributed by Meg
Soure: FamilyFun Magazine (8/99)

4 medium or large freshly baked potatoes
Milk (for whipping potatoes)
1 small bag frozen mixed veggies, thawed
4 Tbsp butter or margerine
1/4 C grated parmeseam or romano cheese
paprika (opt)

Cut the baked potatoes in half lengthwise and scoop out the insides,
leaving the shells intact.  In a mixing bowl, beat the potato with enough
milk to make it creamy.

Chop the veggies in a food processor until very fine.  Add the chopped
veggies, butter and cheese to the potato and beat with an electric mixer
until fluffy.  Spoon the potato mixture back into the shells and sprinkle
the tops with paprika.  Return the potatoes to the oven and bake at 400
until the tops are golden brown.
September 98 Recipes