Double-Baked Walnut and Parmesan Potatoes
Source: California Walnut Commission
Make 4 servings

4 large potatoes
olive oil
1/4 cup (50 mL) butter
1/4 cup (50 mL) Parmesan cheese
2 tbsp (30 mL) chopped fresh chives or parsley
1 cup (250 mL) toasted, chopped walnuts
salt and pepper to taste

Rub the potatoes with olive oil. Pierce several times with fork and sprinkle with salt.

Wrap with foil and bake in 400F (200C) oven for about 50 minutes or until tender.

Slice each potato down center; scoop out flesh. Place flesh in medium bowl; mash with fork.

Mix in butter and Parmesan cheese, chives or parsley, walnuts, and salt and pepper to taste. Refill skins; place on baking sheet and return to oven.

Bake 10 minutes longer or until filling is hot.