Twice-Baked Potatoes With Parsnip

Recipe Ingredients

3 tablespoons	45ml	Baking potatoes - (2 pounds) (large)
1 1/2 cups	219g / 7.7oz	Chopped parsnip
3		Garlic cloves
1/4 cup	59ml	Light cream cheese
1/2 cup	118ml	Low-fat buttermilk
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Hot sauce
1		Ground nutmeg
1		Egg white
1/3 cup	20g / 0.7oz	Finely chopped green onions
2 tablespoons	30ml	Grated parmesan cheese
1/4 teaspoon	1.3ml	Paprika

Recipe Instructions

Bake potatoes at 450for 50 minutes or until done; let cool slightly.

Cook chopped parsnip and garlic cloves in boiling water for 20 minutes or until tender, and drain. Mince garlic. Combine the parsnip, minced garlic, and cream cheese in a large bowl, and beat at medium speed of a mixer until smooth.

Cut each potato in half lengthwise, and scoop out the pulp, leaving a 1/4-inch-thick shell. Add potato pulp, buttermilk, and the next 5 ingredients (buttermilk through egg white) to the parsnip mixture. Stir in the chopped green onions. Spoon potato mixture into shells. Combine the grated Parmesan cheese and paprika, and sprinkle over the potatoes.

Bake at 400F for 15 minutes or until the potatoes are thoroughly heated. Yield: 6 servings (serving size: 1 potato half).

Source:
Cooking Light, Jul/Aug 1995, page 126

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