| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Appetizers, Vegetables, Microwave |
4 |
Servings |
INGREDIENTS
| 4 |
|
6 oz baked potatoes |
| 2 |
tb |
Butter or margarine |
| 3/4 |
c |
Milk |
| 1 |
|
Egg, slightly beaten |
|
|
Salt and pepper, to taste |
| 1/2 |
c |
Shredded Cheddar cheese |
|
|
Paprika |
INSTRUCTIONS
1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each potato., Caution: potato will be
hot. 3. With a spoon, remove the potato pulp from each potato, leaving a
thin shell. 4. Mash potato pulp with a fork or potato masher. 5. Add
butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a
rotary beater or electric mixer until light and fluffy. 6. Spoon mixture
into shells and sprinkle with paprika. 7. Place potatoes on a paper plate
and heat, uncovered, in Microwave Oven 5 minutes. 8. If desired, after
cooking in Microwave Oven, potatoes may be placed under the broiler unit of
a conventional oven to brown for a few minutes. Transfer from paper plate
before browning.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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