2 lb Extra lean ground beef
2    Large clove garlic, minced
-or pressed
2 tb Vegetable oil
Salt and pepper to taste
8    Large baking potatoes
2/3 c  Hot milk
4 tb Butter or margarine, soft
2 c  Shredded Cheddar cheese
Chopped parsley ot paprika,
-for garnish, optional

Preparation:

1. Crumble beef. Heat garlic and oil in skillet. Add the beef. Cook over
medium to low heat untul browned. Add salt and pepper. 2. Scrub the
potatoes, pierce them. 3. Bake at 400 degrees F for 1 hour or until cooked
through. 4. Cut a thin slice from top of each potato. Scoop out pulp,
leaving a 1/4-inch shell. Place pulp in medium mixing bowl. 5. Arrange
shells on a baking pan. 6. Add milk and butter to potato pupl. Whip until
smooth and fluffy.
Stir in half the cheese. Turn into pastry bag with fancy tip, if desired.
7. Fill potatoes with cooked ground beef. Press potato mixture decoratively
over the meat or spoon over meat with teaspoon.
Sprinkle with remaining cheese. 8. Return to oven. Bake for 10 minutes at
400 degrees F until cheese is melted. 9. Sprinkle with parsley or paprika,
if desired and serve immediately.

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

Good served with: Green salad, coleslaw or cauliflower salad, whole wheat
bread and apple pie for dessert.