(Since 1999)

RECIPE SECTION - Over 10,000 Recipes



FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.



(See Also: Baked Potatoes; Baked Potato Variations)


Bake in conventional oven as above.

Cool potatoes slightly; cut lengthwise in half.

Scoop out centers, leaving 1/2-inch thick shells.

Mix potato centers with milk or sour cream, butter (if desired), salt and pepper.

Spoon into potato shells; sprinkle with shredded cheese.

Bake or microwave until heated through and cheese is melted.

For variety, add crumbled, cooked bacon and snipped chives (or sliced green onion) to potato filling.

This recipe is courtesy of - the website of the U.S. Potato Board Used with permission.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages