3 medium Rooster potatoes
1/2 c. cream
1/4 c. Grated Parmesan cheese
5 basil leaves
tsp. dried thyme
1/2 tsp. salt
1/2 c. Grated Parmesan cheese
Pierce 3 scrubbed medium Rooster potatoes with fork.
Place in 2-quart baking dish; cover with vented plastic wrap. Microwave on high 17 minutes or until tender. Cut each in half; scoop flesh into bowl. Cut slices off bottoms.
Mash flesh with cream, 1/4 cup grated Parmesan cheese, basil, dried thyme, salt, and pepper. Spoon into potato halves; place in baking dish.
Top with remaining 1/4 cup grated Parmesan. Bake 15 minutes in 425 degree F oven.