Twice-Baked Potatoes

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READY IN:
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub baking potatoes with a brush.
  • Prick with a fork in several places.
  • Place potatoes in a shallow baking dish.
  • Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender.
  • Cut a lengthwise slice from the top of each potato.
  • Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl.
  • Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells.
  • Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash.
  • Stir in shredded cheddar cheese, butter or margarine and sliced green onion.
  • Beat in enough milk to give the mixture a stiff consistency.
  • Season to taste with salt and freshly ground pepper.
  • Pile the mashed potato mixture into the reserved potato shells.
  • Return to the shallow baking dish.
  • Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through.
  • Sprinkle with paprika, if desired.
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