Southwest Stuffed Potatoes Recipe
Ingredients
| Potatoes | 4 Large | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Chili powder | 2 Teaspoon | |
| Salt | 1 /4 Teaspoon | |
| Pepper | 1 /4 Teaspoon | |
| Mixed vegetables | 1 Can (10oz), drained | |
| Shredded Cheddar cheese | 1/4 Cup (16 tbs) |
Directions
1. Preheat oven to 400°F.
2. Bake potatoes in oven 50 to 60 minutes or until tender.
3. Slice off top of each potato lengthwise.
4. Scoop out potato pulp, leaving a thin shell.
5. Mash potato pulp until smooth; add milk, butter, chili powder, salt, and pepper; beat until fluffy.
6. Fold in Veg All.
7. Divide mixture among potato shells; sprinkle with cheese.
8. Place on baking sheet.
9. Bake 10 minutes or until cheese has melted and tops are golden brown.
10. Serve hot.
2. Bake potatoes in oven 50 to 60 minutes or until tender.
3. Slice off top of each potato lengthwise.
4. Scoop out potato pulp, leaving a thin shell.
5. Mash potato pulp until smooth; add milk, butter, chili powder, salt, and pepper; beat until fluffy.
6. Fold in Veg All.
7. Divide mixture among potato shells; sprinkle with cheese.
8. Place on baking sheet.
9. Bake 10 minutes or until cheese has melted and tops are golden brown.
10. Serve hot.
Chef
