Prep 30 mins
Cook 30 mins
Pretty much self explanitory!-great for left over baked potatoes-or from scratch-this is my own recipe that i have been using for years- but I'm sure that i didn't invent it---LOL!
- 4 -6 large baking potatoes, cut in half long ways or slit down the middle and scooped out of the whole potato-your preferance
- 1⁄2 cup milk
- olive oil or butter
- salt and pepper, to taste
Mix in when you mash the potatoes or add as toppers
- sour cream or chives or cheese or bacon bits or condensed broccoli cheese soup, straight from the can, ADD these or anything else you like
- Bake or nuke your potatoes as normal till done-then here's what I like to do with them-Scoop out all that you can and mash them with some milk- add whatever you want to them bacon bits etc. (cheese) let your imagination go wild- in the mean time set the oven to 350 spray the potato skins with butter or olive oil and salt and pepper them, put them --skin side up---- on a cookie sheet and bake them till they start to brown a little- take them out -add the hot mixture inside the cavity and bake again till they start to brown on top alittle--I guarantee that you'll never fix a baked potato any other way again!
Yum! I made this low fat, so I used Sneaky Chef Make-Ahead White Puree, nonfat cottage cheese, seasoning salt, pepper and freshly grated parmigiano reggiano on top! My husband absolutely loved these and he usually doesn't get excited about food! Made for My 3 Chefs tag. Thanks Chef bigbill! :)