(Quantity of potatoes and ingredients depends on servings. Allow at least one whole potato per person)

Scrub Idaho potatoes and cook for I hour at 450°.

When cooked, remove from oven and while still hot, split lengthwise. Scoop out pulp and beat in milk, butter, salt, white pepper and a little Italian grated cheese.

Fill potato skins. Sprinkle on a some more cheese; dot with butter and top with paprika seasoning for color.

When ready to eat, return to oven to heat. When hot again, put under broiler for a minute or until tops are slightly brown.

This is really JoAnn’s recipe.  She’s the one who always made them.  I used to make them in Pennsauken but don’t make them anymore.