TWICE-BAKED POTATOES WITH CHEDDAR CHEESE

By

CAN BE PREPARED A DAY AHEAD

View complete recipe

  • 6

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

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.

View complete recipe