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Categories:Viewed: 9 - Published at: a year ago
Ingredients
- 12 large potatoes, baked
- 1 1/2 to 2 c. milk or cream, scalded
- 2/3 c. butter
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. grated onions
- 1 egg
- 1 (2 oz.) jar pimento, drained and chopped
- 1 c. grated sharp Cheddar cheese
Method
- Cut a lengthwise slice off the top of each hot potato (scrubbed, oiled and baked at 425° for 1 hour).
- Scoop out pulp with spoon, leaving shells intact.
- Mash with an electric beater; when smooth, add milk, butter and seasoning.
- Add egg and whip until fluffy.
- Fold in pimento and cheese.
- Fill shells with potato mixture.
- Freeze in foil or refrigerate.
- To reheat, bake in 350° oven for1 hour and 15 minutes for frozen or 20 to 40 minutes for refrigerated temperature.
