| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | lg | Potatoes |
| 1 | lb | American cheese; grated |
| 1 | cn | (large) evaporated milk |
| 1 | lg | Onion; chopped fine |
| Salt & pepper to taste |
INSTRUCTIONS
Wash and dry potatoes. Wrap in aluminum foil and bake 60 minutes in 400 degree oven or until tender. Remove and allow to cool slightly. With sharp knife shave off small slice through potato and foil. This will allow a small hole to scoop out and re-stuff potatoes. Scoop out potatoes carefully. Mash scooped-out potatoes and whip together with grated cheese and onion. Add milk only to moisten. Whipping with mixer will make stuffing fluffy. Add salt and pepper. Stuff into foil-wrapped shells. Garnish tops with grated cheese and parsley flakes. Bake in a 350 degree oven until cheese browns. Serve right out of the oven. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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