Cheesy double-baked potatoes

4 Servings

Ingredients

Quantity Ingredient
4 mediums Potatoes
Butter
½ cup Shredded Cheese; Such As Cheddar,, Mozzarella, Gouda
½ cup Cream Cheese With Chives
teaspoon Pepper
2 tablespoons Milk
2 tablespoons Snipped Chives

Directions

Scrub potatoes and rub with butter and prick potato with a fork. (for moist skins, skip the shortening rub.) Prick the potatoes and wrap each in foil.

Bake the potatoes at 425 for 40-60 minutes until tender. Cut a length - ~wise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell.

Add the pulp to the bowl.

With an electric mixer on low speed or a potato masher, beat or mash potato pulp. Add cheese, cream cheese , and pepper. Beat till smooth. If neccesary, stir in 1-2 tablespoons milk to make potatoes of desired consistency. Stir in chives. Spoon potato mixture into potato shells. Place in a 2 quart square baking dish. Bake uncovered in a 425 oven for 20 - - 30 minutes or till light brown.

TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each of the potatoes in heavy-duty foil or place potatoes in a freezer contatiner. Seal tightly, label, and freeze for up to 3 months. To reheat unwrap frozen potatoes. Bake in a 375 oven about 45 minutes or till heated through.

Posted to TNT Recipes Digest by jaclyn@... (Jack Dickson) on Mar 5, 1998

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