- 4 large potatoes, baked
- 1 [13-ounce / 370-mL] can warm regular, partly skim or skim, evaporated milk
- 2 cups [450 g] grossly grated Cheddar cheese
- 1/4 cup [60 mL] chopped drained hot jarred banana pepper slices
- 1 cup [250 mL] finely chopped drained garlic dill pickles
- Salt and pepper, to taste
- Drained hot jarred banana pepper slices, to garnish
- Chopped chives, to garnish
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- Preheat oven broiler.
- Half baked potatoes lengthwise.
- Reserving peels intact, use a spoon to remove as much as possible of the meat; mash potato meat slowly stirring in warm evaporated milk.
- Well mix in 1 cup [225 g] of grossly grated Cheddar cheese.
- Mix in chopped drained hot jarred banana pepper slices and garlic dill pickles.
- Salt and pepper mixture.
- Arrange potato skins apart onto an already lined with al foil baking sheet.
- Evenly stuff potato skins with mashed potato mixtue; evenly sprinkle each stuffed potato half with remaining grossly grated Cheddar cheese.
- Broil under preheated oven broiler for approximately 3 to 5 minutes, until hot and cheese bubbling.
- Serve hot stuffed potato halves, garnished to taste with drained hot jarred banana pepper slices and chopped chives.
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