Twice Baked Three Cheese Potatoes
Kate
ingredients
- 6 10-12 ounce russet potatoes scrubbed
- 2/3 cup shredded cheddar
- 1/3 cup shredded parmesan
- 1/3 cup shredded of either swiss, fontina or your favorite
- 2 tablespoons butter
- 1/2 cup of milk
- salt and pepper to taste
directions
- 1
Preheat ove to 375F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet and cool.
- 2
Halve potatoes lengthwise. Scoop flesh from potatoes, leaving 1/4 inch thick shell, place flesh into a bowl. Add cheese, milk and butter. Mash until smooth. Season with salt and pepper.
- 3
Spoon mixture into 8 potato shells, mounding slightly. Place shells back on baking sheet. (Can be made one day ahead, cover and refrigerate.)
- 4
Preheat oven to 400F. Bake potatoes until heated through and beginning to brown on top. Serve hot.
- 5
The extra shells can be reserved for another use.
Source: Epicurious
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