Baked Potato Au Gratin Recipe
The taste of this particular Baked Potato Au Gratin recipe has occupied my senses so much that I hardly ever go for any other recipe of Baked Potato Au Gratin. Use the freshest of Vegetable available to get the most amazing Baked Potato Au Gratin. This Baked Potato Au Gratin is a perfect Main Dish. The French Baked Potato Au Gratin is a delight to serve and enjoy. Go ahead and get hooked! Now what did you think? I meant to this Baked Potato Au Gratin recipe.
Ingredients
4 baked potatoes
1/2 t sea salt
1/2 c natural Cheddar cheese, grated
1/4 c green peppers, diced
2 T pimientos, diced
1 c yogurt
1/4 c wholewheat bread crumbs (one slice of toasted bread)
Directions
Wash and scrub even-sized Idaho potatoes.
Bake for 40 minutes in 425° oven.
When half done, pull out rack and quickly puncture skin to permit steam to escape.
Return to oven to finish baking.
When done, cut lengthwise into halves.
Remove pulp without breaking skin.
Mash pulp and combine with other ingredients except bread crumbs.
Cover filled potato shells with bread crumbs.
Place under the broiler for a few moments until golden brown crust forms.
Bake for 40 minutes in 425° oven.
When half done, pull out rack and quickly puncture skin to permit steam to escape.
Return to oven to finish baking.
When done, cut lengthwise into halves.
Remove pulp without breaking skin.
Mash pulp and combine with other ingredients except bread crumbs.
Cover filled potato shells with bread crumbs.
Place under the broiler for a few moments until golden brown crust forms.
