2 lg. Idaho or Russet potatoes
1/2-3/4 c. sliced carrots
1/4 c. butter, melted
1 tsp. salt
Paprika
2 tsp. butter, melted

Bake potatoes in 425 degree oven until soft, approximately 60 minutes. While potatoes are baking, peel and slice carrots and steam until tender, approximately 15 minutes.

Cool potatoes slightly. Cut in half and scrape pulp from skin, being careful not to tear skin. Mash steamed carrots. Combine potato pulp, carrots, 1/4 cup melted butter and salt, mashing until creamy. Spoon mixture into empty potato shells. Brush with butter and broil for 10 minutes. Yield: 2-4 servings.