Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Extra lean ground beef 2/3 c Hot milk
2 Large clove garlic, minced 4 tb Butter or margarine, soft
-or pressed 2 c Shredded Cheddar cheese
2 tb Vegetable oil Chopped parsley ot paprika,
Salt and pepper to taste -for garnish, optional
8 Large baking potatoes

Preparation:

1. Crumble beef. Heat garlic and oil in skillet. Add the beef. Cook
over medium to low heat untul browned. Add salt and pepper. 2. Scrub
the potatoes, pierce them. 3. Bake at 400 degrees F for 1 hour or
until cooked through. 4. Cut a thin slice from top of each potato.
Scoop out pulp, leaving a 1/4-inch shell. Place pulp in medium mixing
bowl. 5. Arrange shells on a baking pan. 6. Add milk and butter to
potato pupl. Whip until smooth and fluffy.
Stir in half the cheese. Turn into pastry bag with fancy tip, if
desired. 7. Fill potatoes with cooked ground beef. Press potato
mixture decoratively over the meat or spoon over meat with teaspoon.
Sprinkle with remaining cheese. 8. Return to oven. Bake for 10
minutes at 400 degrees F until cheese is melted. 9. Sprinkle with
parsley or paprika, if desired and serve immediately.

Tips: These stuffed potatoes may be prepared ahead and refrigerated.
If the potatoes are chilled, reheat at 350 degrees F for about 20
minutes or until heated through.

Good served with: Green salad, coleslaw or cauliflower salad, whole
wheat bread and apple pie for dessert.

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