Ingredients:
4 large potatoes, rinsed and scrubbed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1/4 cup butter
salt and pepper
chopped fresh chives (optional)
Directions:
Bake potatoes in oven until easily pierced with fork.
(I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
Add butter, cheese, salt, and pepper to potatoes.
Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
Using a spoon, scoop potato mixture back into emptied shells.
It is ok if the potatoes are stuffed over the top.
Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
Sprinkle with chives before serving.
Servings: 4
Time preparation: 60 min.
Time total: 85 min.