Twice Baked Potatoes
|Potatoes||2 Large, baking|
|Milk||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Preheat oven in Convection Bake to 425°F (*400°F).
Wash potatoes thoroughly. Pat dry. Prick skins with a fork.
Convection Bake directly on the oven rack for 45 to 50 minutes or until potatoes are tender.
Cut cooked potatoes in half. Scoop out potatoes leaving 1/4 -inch thick shell. Set aside.
Combine scooped out potato, butter, milk, salt, garlic powder and pepper. Whip with electric mixer at high speed for 1 minute or until smooth.
Place potato shells in an 8-inch square baking dish and fill with whipped potato mixture. Sprinkle Cheddar cheese on top.
Convection Bake for 15 to 20 minutes or until heated through.