Reduce oven temp. to 350 degrees. Cut small slice
off both ends of each potato. Cut potatoes
crosswise in half. Scoop out centers leaving 1/8
inch thick shells. Place potato flesh in medium
bowl and mash. Add sour cream, garlic, three
fourths of the Velveeta and the parmesan cheese.
Beat until fluffy. Spoon evenly into shells,
mounding filling as necessary to use all the
filling; place in shallow baking dish.
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