TWICE BAKED POTATOES

2 large baking potatoes, scrubbed

2-3 Tbsps. milk

1/2 cup grated American or Cheddar cheese

3 Tbsps. minced chives (or use broken chive blossoms for a pretty presentation)

Salt and pepper to taste

Prick the potatoes with a knife or fork tines and bake them in a 375 degree oven until just done (time will vary with the size of the potatoes - about 1 hour). Remove them from the oven and allow to cool slightly. Carefully cut the potatoes in half lengthwise and scoop out the centers, leaving about 1/4" on the skins. Mash the centers with the milk, cheese, seasonings and chives. Place the mixture back into the skins. Arrange on a broiling dish and broil for 30 seconds to 1 minute, or until just golden brown. Serves 4.

Note: Potatoes baked in a microwave may save time, but the skins will be extremely fragile. I recommend oven baking for this dish. It can also be made ahead and frozen. Toss a couple of extra potatoes in the oven when cooking something else. Prepare the recipe up to the point of broiling. Wrap the potatoes well in plastic wrap or freezer bags. Thaw before reheating.

Add in some diced ham or cooked bacon, some cooked vegetables such as broccoli or asparagus and you have a ready made meal on hand.

HOME PAGE        MORE RECIPES        CATALOGUE        EVENTS