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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
12 large Idaho potatoes
2 green onions, tops and all, cut fine
1 to 11/2 cups scalded milk (more if necessary)
1/2 lb sliced Cheddar cheese
1/2 cup butter
2 tsp salt
1/4 tsp pepper
1 egg, beaten
1 (2 oz) jar drained and chopped pimiento
Preheat oven to 425. Scrub, grease and bake potatoes until done, about 1 hour for large potatoes, less time for smaller ones. Scald milk and add cheese. Stir until all the cheese has melted.
Cut a lengthwise slit in each potato; scoop out all the potato pulp with a spoon, leaving shells intact. Mash potato pulp. When it is smooth, gradually add milk mixture, butter and seasonings, being careful not to add too much milk. Add egg and whip until fluffy. Fold in pimientos. Fill potato shells. Put potatoes into the refrigerator until half an hour before serving.
Preheat oven to 350. Bake potatoes for 30 to 40 minutes. These don't need to be wrapped in foil, and the tops will be just delicately browned. Serves 12
MAKE AHEAD: To freeze: Set the filled shells on a cookie sheet or platter, and freeze. Wrap individually in foil and return to the freezer. It's a good idea to put all the foil-wrapped potatoes in a large plastic bag so that you won't lose them in the dark corners of your freezer. To defrost: You don't have to defrost. But you can place the potatoes in the refrigerator to thaw and shorten their cooking time. To cook: Preheat oven to 350 F. Bake 11/4 hours. Remove foil, arrange potatoes on a serving platter and garnish each one with a sprig of parsley.
TWICE BAKED POTATOES
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Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
12 large Idaho potatoes
2 green onions, tops and all, cut fine
1 to 11/2 cups scalded milk (more if necessary)
1/2 lb sliced Cheddar cheese
1/2 cup butter
2 tsp salt
1/4 tsp pepper
1 egg, beaten
1 (2 oz) jar drained and chopped pimiento
Preheat oven to 425. Scrub, grease and bake potatoes until done, about 1 hour for large potatoes, less time for smaller ones. Scald milk and add cheese. Stir until all the cheese has melted.
Cut a lengthwise slit in each potato; scoop out all the potato pulp with a spoon, leaving shells intact. Mash potato pulp. When it is smooth, gradually add milk mixture, butter and seasonings, being careful not to add too much milk. Add egg and whip until fluffy. Fold in pimientos. Fill potato shells. Put potatoes into the refrigerator until half an hour before serving.
Preheat oven to 350. Bake potatoes for 30 to 40 minutes. These don't need to be wrapped in foil, and the tops will be just delicately browned. Serves 12
MAKE AHEAD: To freeze: Set the filled shells on a cookie sheet or platter, and freeze. Wrap individually in foil and return to the freezer. It's a good idea to put all the foil-wrapped potatoes in a large plastic bag so that you won't lose them in the dark corners of your freezer. To defrost: You don't have to defrost. But you can place the potatoes in the refrigerator to thaw and shorten their cooking time. To cook: Preheat oven to 350 F. Bake 11/4 hours. Remove foil, arrange potatoes on a serving platter and garnish each one with a sprig of parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.