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Twice
baked Cheese Potatoes
Ingredients:
- 6
large Idaho Russet baking potatoes
- Vegetable
oil for coating
- 8
tbsp. butter
- 2
cups grated cheddar cheese plus some more for sprinkling
- 2
cups of grated Monterey Jack cheese
- 2
cups sour cream
- Salt
and Pepper
- Paprika
- Optional:
fresh chopped dill or chives You can also add a lb. of
small
shrimp
that have been sautéed in butter for special occasions.
Wash
the potatoes and dry them and coat them with vegetable oil and put
them
on a foil covered pan and bake on 450 degrees for about 1 hour.
Remove from oven
and slice each potato in half. Gently
scoop out potato just enough to leave a nice shell
and place in large mixing bowl.
Add
butter, salt, pepper, and sour cream (chives or dill) and mix on
high speed
till smooth. Fold in the
cheese (and shrimp if you like) and then fill the shells with
the mixture as high as you can and top with more cheese and paprika
for color.
Bake
at 400 degrees till golden brown on top about 20 to 30 min.
YUM,
YUM!!
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