Title: Stuffed Baked Potatoes Ii
Categories: Appetizer Vegetable Microwave
Yield: 4 Servings
| 4 | | 6 oz baked potatoes |
| 2 | tb | Butter or margarine |
| 3/4 | c | Milk |
| 1 | | Egg, slightly beaten |
| | | Salt and pepper, to taste |
| 1/2 | c | Shredded Cheddar cheese |
| | | Paprika |
1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each potato., Caution: potato will be
hot. 3. With a spoon, remove the potato pulp from each potato, leaving a
thin shell. 4. Mash potato pulp with a fork or potato masher. 5. Add
butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a
rotary beater or electric mixer until light and fluffy. 6. Spoon mixture
into shells and sprinkle with paprika. 7. Place potatoes on a paper plate
and heat, uncovered, in Microwave Oven 5 minutes. 8. If desired, after
cooking in Microwave Oven, potatoes may be placed under the broiler unit of
a conventional oven to brown for a few minutes. Transfer from paper plate
before browning.