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Twice Baked Potatoes with Parsnips

3 large baking potatoes

 1 1/2 cups chopped parsnips

 3 garlic cloves

 1/4 c. cream cheese

 1/2 c. buttermilk

 3/4 t. salt

1/4 t. pepper

 1/4 t. tabasco or other hot sauce

Dash of ground nutmeg

1 egg white

 1/3 c. finely chopped scallions (you can substitute chives)

2 T. grated Parmesan cheese

 1/4 t. paprika

 

Bake potatoes at 450 degrees for 60 minutes or until done; cool slightly. Cook parsnips and garlic in boiling water 20 minutes or until tender; drain. Mince garlic. Combine parsnips, garlic and cream cheese in large bowl; beat smooth with mixer at medium speed. Halve each potato lengthwise and scoop out pulp, leaving a 1/4-inch-thick-shell. Add potato pup, buttermilk, salt, pepper, hot sauce, nutmeg, egg white, and green onions to parsnip mixture. Spoon into shells. Combine Parmesan and paprika; sprinkle over potatoes. Bake at 400 degrees until thoroughly heated, 15=2- minutes. Note: can be prepared a day ahead, refrigerated, and baked just before serving. Six servings.

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