GRIFF'S AMERICAN TWICE-BAKED POTATOES

Ingredients:

4 medium baking potatoes
2 tbsp. butter
1/3 cup sour cream
3 cloves minced garlic
1 tbsp. dried parsley flakes
1 tbsp. paprika
1 tsp. dried basil leaves
1/2 tsp. Lawry'sŪ seasoned pepper (or black pepper)
1/3 cup dried grated Parmesan or Romano cheese
Canola oil
Milk (optional)
Kosher salt

Instructions:

Preheat oven to 425° F. Scrub potatoes with a brush. Pat dry. Prick
each potato with a fork in several places. Rub with canola oil and
sprinkle with a little kosher salt. Bake directly on rack for 40 to
60 minutes, or until tender. Remove potatoes from oven and cut in
half, lengthwise. Using a spoon, carefully scoop the pulp from each
potato, leaving a thin shell. Add pulp to the bowl. With a potato
masher, beat or mash potato pulp. Add butter, sour cream, garlic,
parsley flakes, basil leaves, seasoned pepper and grated cheese.
Beat or mash until smooth. If necessary, stir in 1 to 2 tablespoons
milk to make desired consistency. Stuff the potato mixture into
shells. Sprinkle tops with paprika. Place, flat side up, on oven
rack again and bake for 15 to 20 minutes, or until lightly browned.

ENJOY!!!