Baked Stuffed Potatoes

6 large or 8 medium potatoes

3 ounces cream cheese (light is fine)

3 tablespoons butter

¼ cup evaporated milk

2 eggs

1 tablespoon dried minced onion

1 teaspoon salt

½ teaspoon pepper

Heat oven to 400 degrees.

Wash, prick and oil potatoes. Bake for 1 hour or until tender. Cool until comfortable to handle.

Slice off the top fifth or so of potatoes lengthwise. Gently scoop out insides and transfer to a medium bowl. Be careful not to tear the skin; leave about ¼ inch of potato pulp inside.

Mash the scooped potato by hand or with an electric mixer; add cream cheese, butter, evaporated milk, eggs, onion, salt and pepper and combine thoroughly. Carefully refill skins, mounding mixture on top. Bake 20 minutes or until tops turn golden brown.

Serves six to eight.

Variation: For a crowd-pleasing casserole, double the ingredients. After baking potatoes, scoop out all the potato from the skins; discard skins. Mash as directed, place in buttered 9-by-13-inch pan and bake at 350 degrees for 1-1¼ hours. Serves 12 to 16.