STUFFED POTATOES
Bake 4 large potatoes. Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add ½ teaspoon salt, ⅛ teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork. Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.