Recipe by Chef bigbill
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!
Top Review by Nif
Yum! I made this low fat, so I used Recipe #390803, 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! :)
- 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
Directions See How It's Made
- 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!