Good recipe - thanks! A variation we've followed for a few years is to mix in a cup or so of brie instead of the cheddar in the "mashed" step - adds a great creaminess. Also, we spray a little cooking oil and powdered garlic into the potato shells and pop them back into the oven for 5-10 minutes, to "harden" the shell just slightly. (Sometimes we'll make them a little more crunchy, depending on our mood.) That will combat the tendency others mentioned for the skins to come apart when stuffing.
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Good recipe - thanks! A variation we've followed for a few years is to mix in a cup or so of...