Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired
2 Shredded Cheddar Cheese
3 Sliced Green Onions
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 4.6g23%
- Cholesterol 15.0mg5%
- Sodium 162.4mg7%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 9.6g39%
- Sugars 4.3g
- Protein 9.1g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
baking, butter, international, margarine, med, milk, optional, paprika, potatoes, side-dish, title, twicebaked, vegetables, vegetarian
