Idaho Twice Baked Potatoes Serving Size - 12 Prepared By - Mary & Randy Recipe Rating
			6 Potatoes 4 whole peeled and chunked parsnips 6 oz Buttermilk 1 Tablespoon Minced garlic 6 oz Sour Cream 2 oz Chopped Fresh Chives 3 oz Graded Sharp Cheddar Cheese 1 Tablespoon Graded Nutmeg Salt and Pepper 3 oz Graded Parmesan cheese
			Scrub potatoes and bake at 425°F. for 50 minutes or until done. Cook parsnips in boiling, salted water until tender. Drain. Set aside. Warm buttermilk and 16 oz. butter until lukewarm. Set aside. Sauté garlic in remaining 2 T. butter. Set aside. When potatoes are done, split in half, lengthwise, and scoop out pulp. It is important to work quickly so ingredients will remain hot. Mash cooked potatoes with parsnips and add buttermilk/butter mixture, garlic, sour cream, chives, Cheddar cheese, nutmeg, salt and pepper. Spoon mixture back into empty potato shells. Sprinkle with Parmesan cheese. Put potatoes under salamander or broiler for 5 min. or until brown. Serve immediately.