TWICE BAKED THREE CHEESE POTATOES

TWICE BAKED THREE CHEESE POTATOES image

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Yield 8 shells

Number Of Ingredients 7

6 10-12 ounce russet potatoes scrubbed
2/3 cup shredded cheddar
1/3 cup shredded parmesan
1/3 cup shredded of either swiss, fontina or your favorite
2 tablespoons butter
1/2 cup of milk
salt and pepper to taste

Steps:

Preheat ove to 375F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet and cool. Halve potatoes lengthwise. Scoop flesh from potatoes, leaving 1/4 inch thick shell, place flesh into a bowl. Add cheese, milk and butter. Mash until smooth. Season with salt and pepper. Spoon mixture into 8 potato shells, mounding slightly. Place shells back on baking sheet. (Can be made one day ahead, cover and refrigerate.) Preheat oven to 400F. Bake potatoes until heated through and beginning to brown on top. Serve hot. The extra shells can be reserved for another use.