Shredded Cheese; Such As Cheddar,, Mozzarella, Gouda
1/2
c
Cream Cheese With Chives
1/8
ts
Pepper
2
tb
Milk
2
tb
Snipped Chives
INSTRUCTIONS
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@itexas.net (Jack Dickson) on Mar 5,
1998
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