Stuffed Potatoes

Beth Scott
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 4 large white baking potatoes, scrubbed and baked until tender
  • 1 stick oleo
  • 3/4 cup Pet® milk
  • Salt
  • Pepper
  • Cheese, grated

Bake potatoes bare without 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 degrees for 30 minutes. These are excellent prepared ahead of time and refrigerated or even frozen.

We like these with charcoaled steaks.



IN LOVING MEMORY OF
MR. AND MRS. R. E. SIMPSON

Given by
Jo, Dean and Rean Simpson





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