Cheese Stuffed Potatoes
|Baking potatoes||3 Pound (Large Size)|
|Soft butter/Regular margarine||6 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
Wash potatoes thoroughly.
Prick potatoes several times with cooking fork.
Arrange potatoes in a ring, 1" apart, on paper towel in microwave oven.
Microwave at high setting 10 minutes.
Turn potatoes over and rearrange in ring.
Microwave at high setting 10 to 12 minutes more, or until tender.
Place bacon on paper towels in microwave oven.
Top with additional paper towels.
Microwave at high setting 5 minutes, or until crisp.
Remove bacon; crumble and set aside.
Cool potatoes slightly.
Slice off top.
Scoop out potatoes with spoon and place in mixing bowl.
Add butter, salt, pepper, milk, onion and 1 c. of the cheese.
Whip with electric mixer at medium speed until smooth.
Stir in bacon.
Spoon mixture back into potato shells.
Arrange potatoes in a ring on serving plate.
Reheat immediately or cover and refrigerate until serving time.
Microwave at high setting 6 minutes, or until hot, rotating dish one-quarter turn after 3 minutes.
Top with remaining 1/2 c. cheese.