Filet Mignon with Twice Baked Potatoes and Corn on the cob

SATURDAY
Special treat for 4th of July! We haven't had twice baked potatoes with filet mignon in a REALLY long time!
Filet Mignon

Twice Baked Potatoes
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 2
"It takes just a little extra effort to turn ordinary baked potatoes into extraordinary baked potatoes! Potatoes are baked, the flesh is scooped out, combined with cheese, egg, butter and milk and then baked again."
Ingredients:
1 tablespoon and 1 teaspoon olive oil
salt and pepper to taste
2 baking potatoes
2 tablespoons and 2 teaspoons shredded
Cheddar cheese
1/3 egg, beaten
1 tablespoon and 1 teaspoon butter
1/3 cup sliced green onions, divided
2 tablespoons and 2 teaspoons milk
paprika to taste
Directions:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (6).
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
3. Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
4. Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
5. Bake for an additional 15 minutes, or until golden brown.