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Baked Stuffed PotatoesRecipes from AlansKitchen.com

Makes 12 servings

Prep Time: 15 min.
Baking Time: 1 hr. 20 min.

Ingredients:

  •    8  large baking potatoes
  • 3/4  cup fat-free milk
  •    2  cups shredded reduced-fat Cheddar cheese, divided
  •    3  green onions, finely chopped
  • 1/2  teaspoon white pepper
  •        Salt (to taste)
  •    6  slices bacon, fried and rumbled (optional)

Cooking Directions:

Preheat oven to 425-degrees F.

1) Wash potatoes and pierce each one with a fork.

2) Bake for 1 hour or until fully cooked.  Test inside tenderness by poking with a fork.  The inside should be tender and the outside crisp.

3) Remove from the oven and immediately cut each potato in half lengthwise, being careful of the hot steam. (Use hot pads or oven gloves.)

4) Scoop out insides with a large spoon, keeping the shells intact.

5) Place potato flesh in a large bowl.

6) Add milk and beat well with an electric mixer.

7) Add extra milk, if needed, to make potatoes light and fluffy.

8) Add 1 cup of the cheese, onions, white pepper, and salt. Mix thoroughly.

9) Fill 12 of the scooped-out shells with mashed potato mixture. Discard shells that do not get filled.

10) Sprinkle top of the stuffed potatoes with remaining cheese and bacon.

11) Right now, the potatoes can be covered and refrigerate or freeze until ready to use.

12) When ready to serve, place potatoes in oven at 350-degrees F. until heated through, about 15 to 20 minutes.

Kitchen Tip:
This recipe is freezer friendly. Thaw out before warming up. They will taste like you just made them.

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