So I may be pushing the boundaries of #Marinated in posting this recipe, because it's been in my family for quite a few generations now. This was, however, the first year I got to make them all by myself. That counts for something. These are just too delicious to not share with the world. I look forward to having them every single year, and always remind me of the care and love my grandmother put into everything she cooked.
8-10 large potatoes of your choice
1/2 stick butter
1/2 cup heavy cream
2 cloves worth of chopped garlic
2 Tbs freshly chopped parsley
1/4 cup parmesan cheese
S&P to taste
Start by baking your potatoes in the oven at a warm 375 degrees. It should be about 45 minutes, and they should be tender enough that a fork can easily pierce them. Take them out and let cool for 10 minutes so they aren't too hot to handle. Cut each potato in half, length-wise. Scoop the inside of the baked potato into a large bowl, being careful not to break or rip the skin.
In the bowl with the potatoes, add the butter, cream, salt and pepper, parsley, garlic and cheese. Mash until all combined.
Scoop the mashed potato filling into each individual potato skin shell. Top with freshly cracked black pepper and grated parmesan cheese.
Toss those babies (or gently place) back in the oven for 30 minutes. Serve immediately. Indulge in the deliciousness of creamy potatoes with a crunchy skin.
Yummy yummy yummm yummmmm. Looks like home. Merry Marinated.