4 med. baked potatoes
2 tbsp. butter
1/4 c. half and half
1 egg
1/4 tsp. salt and pepper
3 oz. cream cheese

TOPPING:

1/2 c. dry bread crumbs
1/3 c. chopped pecans
3 tbsp. butter
1 tsp. parsley flakes; optional

Cook or microwave potatoes (great for leftover baked potatoes) until soft. Combine ingredients except cream cheese and topping. Microwave high 15-30 seconds. Spoon mixture back into shells. At this point can be frozen for 1 month. Add cream cheese.

In small mixing bowl, mix bread crumbs, pecans, and parsley. Add melted butter; toss. Top each potato with 1 tablespoon with crumb mixture. Microwave high 9- 11 minutes.