James B. Crucetti, M.D., M.P.H.
Commissioner
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Twice-Baked Potatoes
Ingredients:
2 baked potatoes
1/4 cup of margarine, melted
1/2 - 1 cup 1 percent or fat free milk
1 tsp. salt
1 tsp. pepper
3/4 cup grated cheddar cheese (separated)
1/2 - 1 cup cut up cooked vegetables (broccoli, carrots, peppers, etc.)
Instructions:
Cut each potato in half and scoop out the insides of each potato half, leaving enough to help the skin maintain its shape. Set skins aside for now. In a bowl, add the margarine to the potato and mash with a fork or potato masher. Add the milk and whip with electric mixer or whisk until fluffy. Then add salt and pepper, 1/2 cup of grated cheese and vegetables. Mix together. Using a spoon, stuff the skins with the potato mixture and top with the remaining cheese. Bake on a cookie sheet for 15-20 minutes, or until hot. Potatoes can be placed under the broiler for a few minutes to lightly brown the tops if desired.
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