Twice-Baked Potatoes

1. 1

   Scrub baking potatoes with a brush.

2. 2

   Prick with a fork in several places.

3. 3

   Place potatoes in a shallow baking dish.

4. 4

   Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender.

5. 5

   Cut a lengthwise slice from the top of each potato.

6. 6

   Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl.

7. 7

   Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells.

8. 8

   Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash.

9. 9

   Stir in shredded cheddar cheese, butter or margarine and sliced green onion.

10. 10

    Beat in enough milk to give the mixture a stiff consistency.

11. 11

    Season to taste with salt and freshly ground pepper.

12. 12

    Pile the mashed potato mixture into the reserved potato shells.

13. 13

    Return to the shallow baking dish.

14. 14

    Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through.

15. 15

    Sprinkle with paprika, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.