Special Twice Baked Potatoes |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I love twice baked potatoes, and these are the best I've ever had. It came out of my great grandmother's cookbook called Cotton Country Collection. Enjoy! Ingredients:
4 white idaho potatoes (i.e., baking potatoes) |
1 chopped onion |
1/2 cup butter |
1/8 teaspoon red pepper |
2 teaspoons salt |
1/4 teaspoon black pepper |
1 cup shredded sharp cheddar cheese |
milk |
Directions:
1. Scrub potatoes, dry and pierce.
2. Bake at 450 degrees for about 1 hour on rack w/o foil (or cook in the microwave).
3. Melt butter and saute onion until clear and tender.
4. Halve potatoes lengthwise.
5. Scoop out the pulp leaving shells intact.
6. Mash potatoes; add red pepper, salt, black pepper, butter, onion and cheese.
7. Beat in enough milk for fluffy consistency.
8. Fill 6 to 8 of the shells. Pile high and score tops with a fork.
9. Bake in hot oven until tops are lightly brown.
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