Carrot-Stuffed Twice-Baked Potatoes

Preheat oven to 450 degrees F. Scrub potatoes well and dry. Pierce with a fork in several places. Place potatoes directly on oven rack. Bake for 50 to 55 minutes, or until tender.

Meanwhile, in a large saucepan, cook carrots in boiling water to cover until tender, 15 to 20 minutes. Drain, reserving cooking water.

Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4-inch- thick shell.

Place potato pulp and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1 to 2 tablespoons of reserved cooking water.

Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip.

Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake for 10 to 12 minutes or until potatoes are heated through.

NOTE: Make sure the carrots are very tender when cooked, so they will mash up smoothly with the potatoes.