Stuffed Potatoes

Beth Scott

  • 4 large white baking potatoes, scrubbed and baked till tender
  • 1 stick oleo
  • 3/4 cup Pet milk
  • Salt
  • Pepper
  • Grated cheese

Bake potatoes bare with out foil wrapping. Half potatoes and scoop out pulp, leaving shells intact. Mix potato pulp with oleo, milk, salt and pepper. Scoop mashed potatoes back into shells and top with grated cheese. Bake at 350° for 30 minutes.

These are excellent prepared ahead of time and refrigerated or even frozen. We like these with charcoaled steaks.


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