BAKE-AHEAD STUFFED POTATOES

By suedo

Ingredients

• 8 med. baking potatoes
• 1/2 - 3/4 c. warm milk
• 4 tbsp. butter
• 1 c. shredded cheddar cheese
• 1 egg
• 2 green onions, finely sliced (optional)
• 1 tsp. salt
• 1/4 tsp. white pepper

Preparation

Step 1

Scrub potatoes and pat dry. Prick skin of each with a fork. Bake in 400 degree oven 1 hour or until soft and skins firm. Cut a slice from the top of each, longways. Carefully, using a spoon, scoop out the pulp, leaving enough for a 1/4 inch thick shell. Put potato pulp in a bowl and mash, beat in enough milk to make smooth and fluffy. Add butter. Stir in cheese, egg, onions, salt and pepper. Spoon back into shells, mounding slightly. To serve immediately, place in 350 degree oven to just heat through (about 10 minutes). To serve later in the day, cover and refrigerate until 30 minutes before serving time. Heat 20-30 minutes at 350 degrees. To freeze, place on baking sheet and freeze 1 hour until firm. Remove and wrap individually. Return to freezer and heat 45-60 minutes (at 350 degrees).