1 lb. extra lean ground beef
1 lg. clove garlic, minced or pressed
1 tbsp. vegetable oil
Salt and pepper to taste
4 lg. baking potatoes
1/3 c. hot milk
2 tbsp. butter, soft
1/2 to 1 c. shredded Cheddar cheese
Chopped parsley or paprika for garnish (optional)

Crumble beef. Heat garlic and oil in skillet. Add the beef. Cook over medium to low heat until browned. Add salt and pepper. Scrub potatoes, pierce them. Bake at 400 degrees for 1 hour or until cooked through.

Cut a thin slice from top of each potato. Scoop out pulp, leaving a 1/4 inch shell. Place pulp in medium mixing bowl. Arrange shells on baking pan. Add milk and butter to potato pulp. Whip until smooth and fluffy. Stir in half the cheese. (Turn into pastry bag with fancy tip, if desired.)

Fill potatoes with cooked ground beef. Press potato mixture over the meat. Sprinkle with remaining cheese. Return to oven. Bake for 10 minutes at 400 degrees until cheese is melted. Sprinkle with parsley or paprika, if desired, and serve immediately.

TIP: These stuffed potatoes may be prepared ahead and refrigerated. If the potatoes are chilled, reheat at 350 degrees for about 20 minutes or until heated through.