12 medium (5 lb.) russet potatoes, scrubbed
1 c. milk
1/2 c. butter
2 large eggs, beaten to blend
3/4 c. grated parmesan cheese
1/2 c. snipped fresh chives or finely chopped green onion tops
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground nutmeg
paprika

Preheat oven to 400°F. Pierce potatoes in several places with a fork. Place on a baking sheet or oven rack.

Bake 50 to 60 minutes, until potatoes feel soft when squeezed. Remove from oven and let cool 15 minutes.

Halve potatoes lengthwise. Using a small spoon, scoop out pulp into a large bowl, leaving a 1/4 inch shell. Reserve the 18 best shells. (See note.)

Simmer milk and butter until butter melts. Pour over potato pulp and mash (or beat with electric mixer) until almost smooth. Add eggs, 1/2 cup of the parmesan cheese, chives, salt, pepper and nutmeg. Mash until smooth (some small lumps may remain). Fill potato shells using about 1/3 cup of mashed potatoes per shell. Sprinkle potatoes with remaining 1/4 cup parmesan cheese and a little paprika.

Reduce oven temperature to 350°F. Arrange potatoes on a cookie sheet.

Bake 30 minutes, until puffed and lightly golden.

Note: Freeze the remaining potato shells and use for fried or stuffed potato skins. Servings:

Makes 18 halves.