Recipe - Cheesy Double-Baked Potatoes

4 md Potatoes
Butter
One half cup Shredded Cheese; Such As
Cheddar,, Mozzarella, Gouda
One half cup Cream Cheese With Chives
1/8 teaspoon Pepper
2 tablespoon Milk
2 tablespoon Snipped Chives

Scrub potatoes and rub with butter and prick potato with a fork. (for moist
skins, skip the shortening rub.) Prick the potatoes and wrap each in foil.
Bake the potatoes at 425 for 4060 minutes until tender. Cut a length
~wise slice from the top of each baked potato; discard skin from slice and
place pulp in a bowl. Gently scoop out each potato, leaving a thin shell.
Add the pulp to the bowl.

With an electric mixer on low speed or a potato masher, beat or mash potato
pulp. Add cheese, cream cheese , and pepper. Beat till smooth. If
neccesary, stir in 12 tablespoons milk to make potatoes of desired
consistency. Stir in chives. Spoon potato mixture into potato shells. Place
in a 2 quart square baking dish. Bake uncovered in a 425 oven for 20 30
minutes or till light brown.

TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each of the
potatoes in heavyduty foil or place potatoes in a freezer contatiner. Seal
tightly, label, and freeze for up to 3 months. To reheat unwrap frozen
potatoes. Bake in a 375 oven about 45 minutes or till heated through.
Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on Mar 5,
1998