Friday, February 20, 2009
Potatoes stuffed with ham and cheese ...
These potatoes are a perfect supper for a cold February evening ... they're yummy, hot "comfort food!"
HAM AND CHEESE STUFFED POTATOES
4 large (8 oz. each) baking potatoes, scrubbed
1/4# Canadian bacon, diced (1 cup)
1 cup (4 oz.) shredded cheddar cheese
1/3 cup milk
1 Tbsp. butter or margarine
1/4 tsp. salt
1/8 tsp. pepper
Bake potatoes. Cut in half lengthwise; carefully scoop out centers, leaving 1/4î thick shells. Potatoes will be hot...watch your fingers. Place potato filling in bowl and combine with remaining ingredients except paprika. Mound potato mixture back into shells and sprinkle with paprika. Bake until hot and browned on top. Serves 4.