These twice baked Zesty Cheese Potatoes are rich in flavor and make a hearty addition to any meal.
- 1 package (10-oz.) STOUFFER'S Welsh Rarebit, defrosted according to package directions
- 4 baking potatoes, baked
- 1/4 cup hot milk
- 1 tablespoon butter
- 1/4 cup shredded cheddar cheese
PREHEAT oven to 375° F.
CUT each potato in half; scoop out pulp, being careful not to break the skins. Place potato pulp in medium mixer bowl. Add milk and butter; beat until light and fluffy. Stir in cheese.
FILL potato shells with potato mixture. Make a depression in center of each filled shell; fill with welsh rarebit.
BAKE for 12 to 15 minutes. Season with salt and ground black pepper.
Review This Recipe
this is wonderful
This wonderful , the cheese and sauces really bring out the flavor of the potatoes. I give it a 5. hmmmmmmmmmmm!!!!!!!!!