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Cheesy Potatoes
4 medium baking potatoes
1/3 to 1/2 cup milk
1/4 cup soft margarine or butter
1/2 teaspoon salt
Dash of pepper
1/4 cup shredded Cheddar cheese (if desired)
Scrub whole potatoes, puncture with a fork and microwave on high (100 percent) 11 to 13 minutes, or until almost done. Wrap in terry towel while they cool down, 3 minutes or longer. Cut thin slice from top of each potato; scoop out inside leaving thin shell. Mash potatoes until no lumps remain. Add small amount of milk, beating after each addition. (Amount of milk needed will depend on the type of potatoes.) Add margarine, salt and pepper; beat vigorously until light and fluffy. Stir in cheese. Fill potato shells. Freeze uncovered 15 minutes. Place in covered container and freeze up to 2 months. About 15 minutes before serving, remove Cheesy Potatoes from freezer, cover loosely, place on turntable and zap 9 to 11 minutes, or until hot. Sprinkle with cooked bacon bits or chopped chives, if desired.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
