Twice-Baked Potatoes
Recipe Ingredients:
| 6 | medium | (5 oz ea.) Yukon Gold potatoes |
| 6 | large | shallots, sliced 1/8-in. thick |
| nonstick spray | ||
| 1/2 | cup | milk |
| 1 | tsp | salt |
| 1/2 | cup | garlic & herb cheese spread |
| 1 | cup | shredded colby or cheddar cheese |
| garnish: finely chopped parsley & red bell pepper |
Recipe Instructions:
| 1. | Heat oven to 400F. You'll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray. |
| 2. | Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft. |
| 3. | When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then colby cheese. Stir in half the shallots. Spoon into skins. |
| 4. | Decrease oven temperature to 375F; return potatoes to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish. Serves 6 |
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