Ingredients:
4 large russet baking potatoes, scrubbed clean
1 lb cheddar cheese, shredded
1 cup evaporated milk ( hot)
2 tablespoons butter
salt
white pepper
1 teaspoon garlic powder
1 1/2 teaspoons parsley
blue cheese (add a little cheese you like to kick, optional) (optional) or goat cheese (add a little cheese you like to kick, optional) (optional) or gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese ( add a little cheese you like to kick) (optional)
Directions:
Bake potatoes for 1 hour in 400*F oven.
Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.