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
Paprika
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.

3 comments:

  1. WOW! My favorite picky eater actually likes something on my blog ...

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  2. Picky eater? Dang. These look awesome to me. I make some that are similar and John always makes me make a huge batch and freeze a bunch for later. In fact, we just defrosted some for dinner tonight. He also insists that I top his with a large slice of Velveeta Cheese(?). Personally I prefer cheddar on mine. Yum!

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