Boston Cooking School Stuffed Baked Potatoes
- 3 lg. flat baking potatoes
- 1 tbsp. butter
- Salt and pepper
- 1 tbsp. warm lowfat milk
- Bake potatoes 40 min in warm 450 to 550 degree oven or possibly till soft. Remove from oven, cut in halves lengthwise, scoop out inside. Mash, add in butter, salt and pepper, and lowfat milk. Refill shells; bake 5 to 8 min in very warm 450 degree oven.
- For cheese lovers: Add in 1/2 c. grated cheese to potato mix before refilling. Sprinkle top with grated cheese.
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