Friday, December 16, 2011

Cheesy Potato Cups


CHEESY POTATO CUPS

6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) cheddar cheese, cut into 1-inch cubes
2 Tbsp. bacon bits
12 fresh broccoli florets, blanched

Heat oven to 350 degrees. Pierce potatoes with fork. Bake 1 hour. Cool 5 minutes. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups. Bake 30 minutes or until heated through. Top with bacon and broccoli. Makes 12 servings.

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