| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Idaho Potatoes (about 3 lb) |
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
Salad oil |
| 1 1/4 |
c |
Onion, finely chopped |
| 1 1/4 |
c |
Green pepper, finely chopped |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter or margarine |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Paprika |
| 1 1/2 |
c |
Grated Cheddar cheese (6 oz) |
| 1 |
|
Preheat oven to 425°F. |
INSTRUCTIONS
2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons
butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake
50 to 60 minutes. Potatoes are done when they can be easily pierced with
fork. 4. Slash tops in an X; then gently squeeze; with fork, remove most of
potato to large bowl, keeping skin intact. Mash potato with fork. 5. In hot
oil in medium skillet, saute onion and green pepper until tender- about 5
minutes. Heat milk. 6. Add sauted vegetables, hot milk, butter, salt,
pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with
fork. Pile lightly into potato shells, mounding high. Sprinkle rest of
grated cheese over tops of potatoes, dividing evenly. 7. Return to oven;
bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6
servings Recipe From: McCall's, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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