Double Stuffed Potatoes

Ingredients

• 2 Anjou or Bosc pears
• 1 lemon
• 3 medium sweet potatoes
• 4 medium Idaho baking potatoes
• ½ c. milk
• 5 tbsp. unsalted butter
• 1 large Egg
• ¾ tsp. salt
• ¼ tsp. fresh-ground pepper
• .13 tsp. ground cloves
• ¼ tsp. freshly grated nutmeg
• ½ c. light brown sugar
• 3 sprig fresh thyme

Directions

1. Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
2. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
3. Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.
4. Source: countryliving.com