Ingredients
5 lbs baking potatoes
1 lb sharp cheddar cheese, cut into small cubes
1 stick butter
warm milk
salt and pepper to taste
Preparation
Scrub, prick and bake potatoes until done (450 F for 60 minutes). Do not use aluminum foil. You want the skins to be “good” because people will eat those too. Remove potatoes and cut in half LENGTHWISE and remove centers. Try to preserve potato skins because you will be stuffing them later. Mash potato innards with butter and warm milk. Salt and pepper. Stir in cheese. Stuff potato halves with cheese potato mixture with a fork, pressing down on the top to leave tine marks. Bake in very hot oven until cheese melts and tine marks are browned. (You can use the broiler but a 450-500 F oven is better.)
