Recipe - Baked Potatoes Farmer Style

6 lg Idaho Potatoes (about 3
lb)
2 tablespoon Butter or margarine
3 tablespoon Salad oil
1 One fourth cup Onion, finely chopped
1 One fourth cup Green pepper, finely
chopped
One half cup Milk
One fourth cup Butter or margarine
1 One half teaspoon Salt
One fourth teaspoon Pepper
1 teaspoon Paprika
1 One half cup Grated Cheddar cheese (6
oz)
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 Recipe From: McCall's, April 1982 Joan Johnson

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