2 ea Med. Baking Potatoes
1/4 c Shredded Cheddar Cheese**
**See note
1 tb Butter Or Margarine
2 ts Sliced Green Onions
1 x Milk
1 x Paprika (Optional)
** SEE NOTE: I used leftover baked potatoes and increased the cheese
to 1/2 cup.
Last tested 2/04
Scrub baking potatoes with a brush. Prick with a fork in several
places. Place potatoes in a shallow baking dish. Micro-cook,
uncovered, on 100% power for 6 to 8 minutes or till potatoes are
tender.
When potato is cool enough to handle. Cut a lengthwise slice from the
top of each potato.
Discard the skin from the lengthwise slices, place the potato portions
from the lengthwise slices in a mixing bowl.
Scoop out the insides of the potatoes leaving two 1/4-inch thick
shells; reserve the shells.
Add the insides of the potatoes to the mixing bowl containing the
potato portions from the top slices; mash.
Stir in shredded cheddar cheese, butter or margarine and sliced green
onion. Beat in enough milk to give the mixture a stiff consistency.
Season to taste with salt and freshly ground pepper.
Pile the mashed potato mixture into the reserved potato shells.
Return to the shallow baking dish. Micro-cook, uncovered, on 100%
power for 2 to 3 minutes or till potato mixture is heated through.
Sprinkle with paprika, if desired.
Author unknown. U/L to Cooking by Burt Ford 6/95 7/98.
