Recipe courtesy of Young chefs of Caldwell Elementary School

Stuffed Baked Potatoes

  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 4 main course servings, or 8 side dish servings
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Ingredients

4 large baking potatoes

1 stick butter

1 cup grated Cheddar cheese

3/4 cup milk, plus more if needed

2 tablespoons chopped chives, optional

Salt and pepper, to taste

Directions

  1. Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
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