Twice-Baked Spuds

Ingredients

• 2 large baking potatoes 
• 2 tablespoons buttermilk 
• 2 tablespoons cream cheese softened
• 1  garlic clove peeled
• 0.3 cup spring onion finely chopped
• 0.1 teaspoon paprika 
• 1 tablespoon parmesan cheese grated
• 1 cup parsnips peeled chopped
• 1 pinch pepper 
• 1 Dash hot sauce hot
• 0.5 teaspoon salt 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• hand mixer

Directions

1. Bake potatoes at 375° for 1 hour or until tender. Allow to cool.
2. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender.
3. Drain and mash.
4. Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
5. Stir in green onions. Spoon into the potato shells.
6. Combine the Parmesan cheese and paprika; sprinkle over top.
7. Place on a baking sheet.
8. Bake, uncovered, at 375° for 20-30 minutes or until heated through.