TWICE-BAKED POTATOES WITH CHEDDAR CHEESE

By gammy

CAN BE PREPARED A DAY AHEAD

Ingredients

• 6 LARGE BAKING POTATES, SCRUBBED
• 3/4 CUP CHEDDAR CHEESE, GRATED
• 3 TABLESPOONS BUTTER
• 2 TABLESPOONS GREEN ONION, SLICED
• 1/4 CUP MILK
• 1-1/2 TEASPOON SALT
• 3/4 TEASPOON GROUND BLACK PEPPER
• 3/4 TEASPOON PAPRIKA

Details

Servings 6

Preparation

Step 1

SCRUB BAKING POTATOES AND PRICK WITH A FORK. BAKE UNTIL TENDER. CUT A LENGTHWISE SLICE FROM THE TOP OF EACH POTATO. DISCARD THE SKIN FROM THE SLICE BUT RESERVE THE PULP. SCOOP OUT THE PULP FROM THE POTATOES LEAVING 1/4 INCH SHELLS. COMBINE THE PULP IN A MIXING BOWL WITH CHEDDAR CHEESE, BUTTER, GREEN ONIONS AND MILK; MIX WELL. SEASON WITH SALT AND PEPPER. PILE THE MASHED POTATO MIXTURE INTO THE RESERVED POTATO SHELLS. PLACE IN BAKING DISH AND BAKE UNCOVERED UNTIL HOT. SPRINKLE WITH PAPRIKA.