Bake potatoes. Slice off the top 1/4 inch of each potato. Discard top. Carefully spoon out center pulp, leaving about 1/2 inch shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 tablespoon margarine, salt, and pepper and enough milk to moisten. Beat until light and fluffy. Mound into shells. Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional margarine if desired. Bake in a preheated oven at 375 degrees over 15 to 20 minutes.
Barbecue Stuffed Potato
Barbecue Stuffed Potatoes Stir in 1 tablespoon chopped parsley, a few drops of hot pepper sauce and liquid smoke. Fill shells and bake. Meanwhile saute until soft, a thinly sliced small onion and 1/2 of a red or green pepper, cut into strips. Top each serving with 1 tablespoon of your favorite BBQ sauce and some of the sauteed vegetables. Sprinkle with shredded Colby Cheese if desired
Bacon and Cheese Stuffed Potatoes
Cheese Bacon Stuffed Potatoes Stir in 1/2 cup shredded cheddar or Swiss cheese, 3 tablespoons, crumbled cooked bacon, and 1 tablespoon each minced onion and parsley. Top each potato with butter before baking.
Ranch Style Potatoes
Ranch Style Stuffed Potatoes Beat in 3/4 cup cottage cheese or 3 ounces softened cream cheese, 1 tablespoon minced green onion, and 1/2 teaspoon lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onion.
Seafood Stuffed Potato
Seafood Stuffed Potatoes Stir in 1 cup grated Swiss cheese, 1 tablespoon grated onions, 1/2 teaspoon lemon juice and a dash of dried dill weed and cayenne pepper. Drain 1 can tiny cocktail shrimp. Gently stir into potato mixture. Fill shells and bake.