| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes |
| 3/4 |
c |
Cheddar cheese, shredded |
| 1/3 |
c |
Butter |
| 6 |
sl |
Bacon, fried and crumbled |
| 1/3 |
c |
Green onion, thinly sliced |
|
|
Salt & Pepper |
|
|
*-*-* |
| 1/3 |
c |
Milk | You can add these ingredients to the |
| 1/4 |
c |
Butter | mashed potato centers for mashed |
INSTRUCTIONS
Salt & Pepper | potatoes, if desired. *-*-*
Scrubb potatoes, dry, then pierce with fork several times. Arrange on a
baking sheet and bake in 375 degree oven for about 1 hour or until tender.
Let stand until cook enough to handle. Cut potatoes in half lengthwise and
scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to
2 days until ready to use for the skins.
If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use
potato centers as mashed potatoes.
When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the
butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500
degree oven for 20 minutes or until brown and crisp.
Distribute some bacon, onion, and cheese in each shell. Bake just until
cheese melts. Serve hot. If the potatoes are large, you may want to cut
in half crosswise before serving.
You may want to double this recipe if you are serving several people,
especially if they are hungry!
From: Linda Rehberg, courtesy Debbie Carlson - Cooking Echo Serves: 6
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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