Twice-Baked Potatoes
Everyone loved our twice baked potatoes, but shhh, don't tell them how easy they are to make.
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
baking |
|
| ¼ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 |
scallions, spring or green onions
sliced |
|
|
|
milk
|
*
|
||
|
paprika
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
potatoes
baking |
|
| 59 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
butter
or margarine |
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 1 | x |
milk
|
*
|
| 1 | x |
paprika
optional |
*
|
Directions
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 until 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 ¼ 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 until potato mixture is heated through.
Sprinkle with paprika, if desired.
