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TWICE-BAKED POTATOES

Category:    Vegetables
Yield: 2 servings
 
      2 ea Med. Baking Potatoes              1/4 c  Shredded Cheddar Cheese
      1 tb Butter Or Margarine                 2 ts Sliced Green Onions
      1 x  Milk                                1 x  Paprika (Optional)
 
  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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