Double-Stuffed Potatoes

Ingredients:
2 Anjou or Bosc pears
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
1/2 cup(s) milk, heated
5 tablespoon(s) unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1/8 teaspoon(s) ground cloves
1/4 teaspoon(s) freshly grated nutmeg
1/2 cup(s) light brown sugar
3 sprig(s) fresh thyme


Directions

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.

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.

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.
http://www.delish.com/recipefinder/double-stuffed-potatoes-3082