Baked Potatoes A La Moffat Recipe
Summary
Main IngredientVegetable
Ingredients
| Potatoes | 5 Medium | |
| Butter/Margarine | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| 1/2 cup hot milk or cream | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Snipped parsley | 2 Tablespoon | |
| 6 slices sharp process Cheddar cheese, each cut in 6 strips | ||
Directions
Halve the baked potatoes lengthwise.
With a spoon, scoop out insides without breaking skins.
Mash or rice potatoes.
Add butter, salt, and pepper.
Gradually add hot milk, whipping until potatoes are fluffy.
Beat in onion and parsley until thoroughly combined.
Pile mixture lightly into potato skins, leaving surfaces uneven.
Top each potato half with 3 cheese strips.
Sprinkle with paprika.
Place potato halves under broiler with tops about 3 inches from source of heat.
Broil about 1 minute, or until cheese melts.
With a spoon, scoop out insides without breaking skins.
Mash or rice potatoes.
Add butter, salt, and pepper.
Gradually add hot milk, whipping until potatoes are fluffy.
Beat in onion and parsley until thoroughly combined.
Pile mixture lightly into potato skins, leaving surfaces uneven.
Top each potato half with 3 cheese strips.
Sprinkle with paprika.
Place potato halves under broiler with tops about 3 inches from source of heat.
Broil about 1 minute, or until cheese melts.
Chef
