Twice-baked Potatoes


Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender.
Cut a lengthwise slice from the top of each potato.
Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl.
Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells.
Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash.
Stir in shredded cheddar cheese, butter or margarine and sliced green onion.
Beat in enough milk to give the mixture a stiff consistency.
Season to taste with salt and freshly ground pepper.
Pile the mashed potato mixture into the reserved potato shells.
Return to the shallow baking dish.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through.
Sprinkle with paprika, if desired.

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