Makes 8 servings
4medium baking potatoes (about 2 pounds)
1teaspoon olive oil
1cup whole milk, warm
¼cup plus 1 tablespoon unsalted butter
½cup plus 2 tablespoons grated Parmesan
½teaspoon freshly ground black pepper
½teaspoon kosher salt
1tablespoon fresh rosemary, chopped
Calories 217 (67% from fat) • carb. 12g • pro. 6g • fat 16g • sat. fat 10g • chol. 45mg • sod. 445mg • calc. 167mg • fiber 1g
Rub potatoes with olive oil and prick each one all over with a fork.
Preheat Cuisinart® Convection Microwave Oven with Grill to 400°F on the convection setting. Place potatoes on grill rack in the lower rack position. Place in oven once preheated and bake for 45 minutes. Remove and allow potatoes to cool slightly to handle. Reduce oven temperature to 375°F.
Once potatoes have cooled slightly, cut each potato in half lengthwise and scoop out the cooked potato, leaving a ¼ inch thick potato shell. Place the cooked potato in a mixing bowl and mash. Add the warm milk, butter, ½ cup Parmesan, salt, pepper and rosemary and mix ingredients together until smooth. Place mashed potatoes evenly among reserved potato shells. Top each with remaining Parmesan.
Place potato halves on grill rack in lower rack position. Place in preheated oven and bake for 25 minutes.