COLORADO TWICE BAKED POTATOES
- 6 medium COLORADO russet variety potatoes
- 4 tablespoons butter
- Salt & pepper
- 1/3 cup hot milk or cream
- Grated Cheddar cheese (optional)
COOKING INSTRUCTIONS:
Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.
- 6 medium COLORADO russet variety potatoes
- 4 tablespoons butter
- Salt & pepper
- 1/3 cup hot milk or cream
- Grated Cheddar cheese (optional)
COOKING INSTRUCTIONS:
Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.
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