Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!feed1.news.erols.com!news.dra.com!news.he.net!viper.inow.com!news1.aplatform.com!ns1.aplatform.com!pagesat.net!news1.slip.net!slip.net!not-for-mail From: dferrell@brain.UCCS.edu (Diane M. Ferrell) Newsgroups: rec.food.recipes Subject: Twice Baked Potatoes Followup-To: rec.food.cooking Date: 5 Dec 1996 06:40:16 -0800 Organization: University of Colorado at Colorado Springs Lines: 52 Approved: jphelps@slip.net Message-ID: <582fk4$mr6@harpo.uccs.edu> Reply-To: dferrell@brain.UCCS.edu (Diane M. Ferrell) NNTP-Posting-Host: slip-3.slip.net Here is a family favorite. My mom made this and now all my children and grandchildren love it. Twice Baked Potatoes 4 large potatoes (either red or white or whatever you particularly like for a baking potato) Salt and pepper to taste Canned milk - any kind (evaporated or condensed) except sweet condensed 3/4 stick butter 4 pats of butter Paprika to taste 2 slices of American cheese or any yellow cheese that will melt Bake the potatoes in a hot oven (about 400 degrees) until tender when pierced--about 1 hour. Do not wrap the potatoes as you want the skin to be really cooked--crispy and thick. When done, cut the potatoes in half lengthwise and gently scoop out the insides and placing them in a mixing bowl--leave the shells intact and set aside. Add the butter to the potato in the bowl, the salt, pepper, and just about 1/2 cup of the canned milk. Whip on high until very creamy and no lumps adding more milk as necessary. Spoon the whipped potatoes back into the shells. Cut the slices of cheese into strips about 1/2" wide by 2" long. If you are using a bulk piece of cheese, the strip should be about 1/8" thick. Criss-cross two strips on each potato half, place the pat of butter in the middle, and sprinkle the potato with paprika. Place the potatoes on a baking sheet and set under the broiler. Set the broiler on about 450 degrees F. and cook the potatoes until the cheese melts and there is just a slight golden crust on the potatoes. Serves 6-8 Enjoy. -- Diane M. Ferrell University of Colorado, the Springs dferrell@mail.uccs.edu === Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.