2 Russett Potatoes
2 tbsp milk
1 cup shredded cheddar cheese
1/2 stick of softened butter
Salt and Pepper
Parsley
DIRECTIONS:
- Scrub potatoes and poke holes into each with a fork. Bake in casserole dish for 1 hour 15 minutes.
- Remove from oven and cut each potato in half. Scoop potato out of the skin to make "bowls". Leave skins about 1/8 - 1/4 inch thick. Put potato in separate bowl.
- Mash up potatoes with a masher. Add about 2 tbsp. milk and continue to mash.
- Stir in butter, salt, and pepper.
- Stir in cheddar cheese and add a bit of parsley.
- Scoop potato back into each skin "bowl".
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| Stuffed Potatoes before Baking |
- Bake for 20-25 minutes. Let cool for about 5 minutes. Potatoes will form small brown spots on top when finished.
Recipe derived from Betty Crocker Cookbook.
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