| TWICE-BAKED POTATOES |
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4 servings4 medium baking potatoes 1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick 1/4 cup chopped onion 1 teaspoon dried parsley flakes 1/4 teaspoon salt 1/8 teaspoon pepper 1-1/2 cups shredded Cheddar Cheese 1/3 cup milk Paprika Scrub and prick potatoes; microwave on full power for 8-12 minutes, or until potato is soft and yields to gentle pressure. Cool slightly. Preheat oven to 350ºF. Cut thin slice from top of each potato. Scoop out inside, leaving a thin shell. Place potato flesh in medium mixing bowl, place shells in 8 x 8 x 2-inch baking pan. Set aside. In small saucepan melt Butter Flavor Crisco. Add onion. Cook and stir over medium heat until tender. Stir in parsley flakes, salt and pepper. Remove from heat. Add to potato flesh, cheddar cheese and milk. Beat at medium speed of electric mixer until light and fluffy, adding more milk to reach desired consistency, if necessary. Spoon mixture back into shells. Sprinkle with paprika. Bake at 350ºF for 20 to 25 minutes, or until golden brown. |
