Twice Baked Camp Potatoes
While potatoes are baking, add onion to evaporated milk and let stand. When potatoes are done, cut in halves lengthwise. Scoop out insides. Reserve shells.
Mash potatoes and beat in margarine, milk-onion mixture, salt, and parsley. Blend in cheese.
Spoon mixture back into shells. Place in pre-heated Dutch oven about 10 minutes. Serve.
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