| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Stuffed, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | md | Potatoes |
| Butter | ||
| 1/2 | c | 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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