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Creamy Cheese Stuffed Potatoes
Cook
| Category: | Dinner Recipes Fruits and Veggies |
| Seasons |
Ingredients
For
4
Person(s)
Ingredients
| 4 each large Russet potatoes |
| 1/2 cup milk, heated |
| 1 cup Monterey Jack cheese, diced |
| 4 tablespoons unsalted butter |
Creamy Cheese Stuffed Potatoes Directions
- Bake the potatoes until fully cooked in oven or microwave oven. In the oven, plan on 40-50 minutes, unwrapped, at 450°F.
- Place the cheese and butter in a medium size bowl and add the hot milk. Stir to mix and melt the butter.
- Wait for potatoes to cool a little. Split the baked potatoes in half lengthwise. Scoop out the hot potato flesh (reserving the skins) and mix and mash it with the milk and cheese mixture.
- Stuff the filling back into the potato shells and serve hot topped with cheese.
- Optional: bake in hot oven to crisp up the cheese before serving.
Recipe notes
*NOTE: Potato skins have low-amounts of salicylates, so if you want to make this a very-low salicylate meal just eat out the filling in these and avoid the potato skins.
This recipe is from SalicylateSensitivity.com, 2009.
