|
6 russet potatoes, scrubbed and dried
3-4 tablespoons butter
3-4 tablespoons milk or cream
1 teaspoon salt
1 tablespoon chopped onion (optional)
½ cup grated cheddar cheese, plus more for topping, if desired.
Preheat oven to 350° F.
Place the potatoes on a baking sheet. Poke a couple of holes in the potatoes with a sharp knife or fork, (to avoid exploding) and bake until a fork pierces them easily. Cool slightly. Cut the potatoes in half lengthwise or crosswise. Scoop out the pulp of the potatoes and place in a bowl. Place the scooped-out shells back onto the baking sheet. Add the remaining ingredients to the pulp and mix thoroughly. Spoon the mixture back in to the scooped-out shells. Return to the oven to reheat and melt the cheese. Extra cheese, green onion, or paprika can be sprinkled on the top if desired.
Makes 6 servings.
Back to Recipes
|
