Message from Maggie: My in laws visited us in snowy DC this weekend. In an effort to avoid spending the entire day in the kitchen, I prepared ahead of time.

Ingredients:

• 8 yukon gold potatoes
• Butter
• 1 large shallot, minced
• 1 large clove of garlic, minced
• Cheddar cheese, shredded
• Milk
• Paprika

Directions:

1. Bake potatoes in oven for an hour at 400 degrees.
2. Let potatoes cool and then using a sharp knife cut them in half length ways.
3. Saute shallot and garlic in butter in large sauce pan until well cooked.
4. Into a large mixing bowl scrape out the insides of the potatoes leaving the shell intact.
5. Spray a large glass baking dish with olive oil spray.
6. Lay hallowed potatoes in baking dish.
7. Add butter, shallot, garlic mixture into the large mixing bowl.
8. Add shredded cheddar cheese.
9. Use spoon to mix.
10. Add milk in quarter cup amounts and use hand mixer to blend until creamy texture is created.
11. Fill the potato shells with the filling until each shell is heaping.
12. Top each potato with paprika.
13. Bake in oven for 30 minutes to an hour until each potato puffs.

Allergies: This recipe contains dairy (cheese + milk).  This recipe is gluten free.

Directions with photos:

1. Bake potatoes in oven for an hour at 400 degrees.
2. Let potatoes cool and then using a sharp knife cut them in half length ways.
3. Saute shallot and garlic in butter in large sauce pan until well cooked.
4. Into a large mixing bowl scrape out the insides of the potatoes leaving the shell intact.
5. Spray a large glass baking dish with olive oil spray.
6. Lay hallowed potatoes in baking dish.
7. Add butter, shallot, garlic mixture into the large mixing bowl.
8. Add shredded cheddar cheese.
9. Use spoon to mix.
10. Add milk in quarter cup amounts and use hand mixer to blend until creamy texture is created.
11. Fill the potato shells with the filling until each shell is heaping.
12. Top each potato with paprika.
13. Bake in oven for 30 minutes to an hour until each potato puffs.