Blue Cheese Stuffed Potatoes (Codi Adamson)

16 red potatoes

1/3 c fat-free half-and-half

2 tbsp butter

1 tbsp chopped fresh parsley

1/2 tsp salt

1/4 tsp pepper

1/2 c crumbled blue cheese

1/4 tsp paprika

Preheat oven to 425. Prick potatoes with a fork; bake on ungreased baking sheet until tender, 30-40 minutes. Let stand 30 minutes.

Combine half-and-half and butter. Heat in microwave on High, stirring occasionally, until butter is melted.

Cut 1/4 off top of potatoes. Scoop potato from skins, leaving 1/4"-thick shells. Scoop potato from tops, reserving potato and discarding skin. Mash potatoes. Stir in butter mixture, parsley, salt, and pepper.

Divide cheese evenly into potato shells. Dish mashed potatoes into shells; sprinkle with paprika. Bake until hot, about 15 minutes.