Saturday, March 10, 2007

Crockpot Cheddar Stuffed Potatoes

6 baking potatoes, washed
3 T butter
1/2 to 1 cup milk or half-and-half
chopped chives
1 tsp salt
1/8 tsp pepper
shredded cheddar cheese

Place damp potatoes in bottom of cooker. Cover and cook on low for 6
to 8 hours. Remove and cut a slice, lengthwise, from each potato.
Scoop out insides. Save shell. Add butter, milk, chives, salt, and
pepper; beat until fluffy. Add milk to get desired consistency. Spoon
mixture back into potato shells and top each with shredded cheddar
cheese. Bake at 425?? for 15 minutes or until cheese is melted and
bubbly.

Suggested garnishes: diced cooked bacon, sour cream, sliced ripe
olives, chopped tomatoes or salsa, green onions.

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