Cut baked potatoes in half lengthwise.
Scoop potatoes from shells, leaving shells intact.
Mash the scooped-out potato flesh while hot. Set aside.
Sautè onion in margarine until lightly golden.
Combine potatoes, onion, spices and egg yolk.
Place mashed potatoes into piiping bag and pipe into shells.
Garnish with chopped parsley and red paprika.
Be sure to use a decorating tip that is wide enough so you don’t have trouble with pieces getting stuck.
Reheat in oven before serving.
Styling and Photography by Sarah Husney