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Cooked by: Chef / Last Modified: 7/20/2008 / Base: Vegetables / Number of Servings: 1 |
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Directions: 1. Preheat oven to 425øF.
2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking.
3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.
4. Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact. Mash potato with fork.
5. In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk.
6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly.
7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 servings
Ingredients:
4 Ounce(s) soy sauce
1 citrus-based lime juice
6 large Idaho Potatoes
1 1/2 oil, sesame
1 Carton(s) 7-up
2 Tablespoon(s) Butter or margarine
2 dry white wine
3 Tablespoon(s) Salad oil
163/5000 Pound(s) packed brown sugar
1 1/4 Cup(s) Onion, finely chopped
3 Teaspoon(s) grated, fresh ginger
1 1/4 Cup(s) Green pepper, chopped
1 Pound(s) cut in half, large head romaine lettuce
1/2 Cup(s) Milk
1 1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Teaspoon(s) Paprika
1 1/2 Cup(s) Grated Cheddar cheese |
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