Stuffed Potatoes (Twice Baked)

4-6 jumbo well-formed russet potatoes
1/2 cup margarine
1/4 cup milk
1-2 garlic cloves
1/2 -1 teaspoon salt to taste
Fresh ground pepper to taste

Rub potato with butter or olive oil, pierce with fork 2-3 times. Place in 400º oven, directly on rack with an inch or more space between each. Bake for 1 hour until fork comes out easily. While still hot place a potato in a hot pad and slice off the top.

Scoop out the center and put in mixer. Blend on low until all is well broken up, add 1/4 cup butter, garlic, 1/2 teaspoon salt and pepper. Once well blended add 2 tablespoons of milk mix on medium high, add more milk if needed until potatoes are fluffy. Test for saltiness

Place a large scoop of potato mix back in potato shell forming a nice mound. Top with a slice of cheese and place on a cookie sheet. Warm in oven until cheese is melted.

Options: You can add bacon crumbles and green onions to potato mix

Ingredients
  • 4-6 jumbo well formed russet potatoes
  • ½ cup margarine
  • ¼ cup milk
  • 1-2 garlic cloves
  • ½ -1 teaspoon salt to taste
  • Fresh ground pepper to taste
Instructions
  1. Rub potato with butter or olive oil, pierce with fork 2-3 times. Place in 400 degree oven, directly on rack with an inch or more space between each. Bake for 1 hour until fork comes out easily. While still hot place a potato in a hot pad and slice off the top. Scoop out the center and put in mixer. Blend on low until all is well broken up, add ¼ cup butter, garlic, ½ teaspoon salt and pepper. Once well blended add 2 tablespoons of milk mix on medium high, add more milk if needed until potatoes are fluffy. Test for saltiness.
  2. Place a large scoop of potato mix back in potato shell forming a nice mound. Top with a slice of cheese and place on a cookie sheet.
  3. Warm in oven until cheese is melted
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