Ingredients
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6
-
1/2
-
1/4
-
1
-
1/2
-
1/4
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Twice Baked Potatoes,Great Cheesy Potatoes,After reading the other reviewers comments I decided to leave out the egg. used a Sharp Cheddar cheese and it tasted great! I took Bergy’s advice and crisped up the skins a little in the oven before filling them. Great idea!,I really like the texture the egg delivers on these potatoes, they were very light and fluffy. The flavor however, was lacking. I topped the potatoes with bacon and cheddar and it still wasn’t enough to redeem them. Next time I will add a strong cheddar to the potatoe mash and hope for better results. A good base recipe.
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Steps
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1
Done
|
Heat Oven to 400 Degrees Fahrenheit. |
|
2
Done
|
Scrub Potatoes; Prick Several Times With a Fork. |
|
3
Done
|
Place in Oven; Bake 50 to 60 Minutes Until Potatoes Feel Soft When Squeezed. |
|
4
Done
|
Remove and Cool 15 Minutes; Half Potatoes Length Wise (carefully). |
|
5
Done
|
Using a Small Spoon Scoop Out Pulp Into a Large Bowl, Leaving a 1/4 Inch Thick Shell. |
|
6
Done
|
Save the Best 8 Shells. |
|
7
Done
|
Freeze the Remaining Shells For French Fries or Stuffed Potato Skins. |
|
8
Done
|
Simmer Milk and Butter Until Butter Melts. |
|
9
Done
|
Pour Over Potato Pulp and Mash or Beat Until Almost Smooth. |
|
10
Done
|
Add Egg, Half of Cheese,Salt, Pepper and Nutmeg. |
