<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. Grease 18-inch by 12-inch jelly-roll pan. With fork, pierce each potato 3 times; place on sheet of parchment paper in microwave. Microwave on High 20 minutes or until tender, turning once. Cover with kitchen towel; let cool. Meanwhile, finely chop shallots, parsley, and basil. Grate Parmesan. In 12-inch skillet, melt margarine in oil on medium. Add shallots, marjoram, pinch salt, and pinch freshly ground black pepper. Cook 6 to 8 minutes or until tender, stirring. Remove from heat; stir in chives, parsley, and basil. Cut potatoes lengthwise in half. With spoon, scoop out potato flesh, leaving 1/4-inch shell; transfer flesh to large bowl Add shallot mixture, sour cream, milk, and 1/2 teaspoon each salt and freshly ground black pepper; mash well. Spoon mixture into shells. Place in prepared pan; top with Parmesan. Bake 8 minutes or until golden brown."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32375/herb-stuffed-potatoes-recipe-ghk0411/>