Karen Sokol
The kids ate the insides and Grandma always was happy to eat the empty potato skins. We love these potatoes.
Bake 8 to 10 russet potatoes at 400 degrees for 1 hour. Let cool and cut in half lengthwise; scoop out potatoes and put into a mixing bowl. Reserve skins for later.
Add 1/2 butter or margarine and about 3/4 to 1 cup evaporated milk to potatoes, beating with a hand mixer until fluffy. Add 1 tsp. salt and several dashes pepper.
Fill empty potato shells with a generous pinch of shredded cheddar cheese, then mashed potatoes. Top with more shredded cheese.
Bake at 350 degrees for about 10 minutes or until cheese melts and potatoes are hot.
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