| 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.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”