Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Idaho Potatoes (about 3 1/4 c Butter or margarine
-lb) 1 1/2 ts Salt
2 tb Butter or margarine 1/4 ts Pepper
3 tb Salad oil 1 ts Paprika
1 1/4 c Onion, finely chopped 1 1/2 c Grated Cheddar cheese (6
1 1/4 c Green pepper, finely -oz)
-chopped 1 Preheat oven to 425øF.
1/2 c Milk

2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2
tablespoons butter. Prick skin with fork, to let steam escape durning
cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be
easily pierced with fork. 4. Slash tops in an X; then gently squeeze;
with fork, remove most of potato to large bowl, keeping skin intact.
Mash potato with fork. 5. In hot oil in medium skillet, saute onion
and green pepper until tender- about 5 minutes. Heat milk. 6. Add
sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup
grated cheese to mashed potato, mixing well with fork. Pile lightly
into potato shells, mounding high. Sprinkle rest of grated cheese
over tops of potatoes, dividing evenly. 7. Return to oven; bake 15
minutes, or until thoroughly hot and cheese is melted. Makes 6
servings Recipe From: McCall's, April 1982 Joan Johnson

Converted by MMCONV vers. 1.20

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