3 lg. baking potatoes
Canola oil
1 med. onion, thinly sliced
2 tbsp. corn oil butter
1/3 c. non-fat milk
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. liquid smoke
6 tbsp. freshly grated Parmesan cheese
Paprika, optional

Thoroughly scrub potatoes. Dry with paper towels. Rub skin of each potato with canola oil or vegetable oil. Cut each potato in half length-wise and evenly divide onion slices between 6 potato halves. Put each potato back together, enclosing onion slices between halves and wrap tightly with aluminum foil. Place potatoes in baking dish or on baking sheet, place in center of oven and bake at 400 degrees for 1 hour. Remove potatoes from oven and unwrap. Remove onions and place in large mixing bowl. Scoop out cooked pulp from each potato half, being careful not to tear skins, then add pulp to onion. Reserve 6 potato skins. Add butter to potatoes and onions. Combine milk with salt, pepper and liquid smoke. Mix well and add to potato mixture. Using electric mixer or potato masher, whip potato mixture until thoroughly mixed and smooth in texture. Divide potato mixture evenly between 6 reserved skins and, if making ahead, re- wrap in foil and refrigerate until 1 hour prior to serving. To serve, unwrap potatoes and sprinkle 1 tablespoon Parmesan cheese on top of each potato half. Sprinkle with paprika. Place potato halves under broiler until warm and lightly browned. Makes 6 servings.