Potatoes on the Half Shell
medium sized baking potatoes
2 tbsp butter
1 - Take medium-sized baked potatoes and cut away the skin from one side of each, so that
when the inside is carefully scooped out a boat-shaped shell will be left.
2 - Rice the insode of the potatoes or mash it thoroughly beating in with it 2 tbsp butter,
salt and pepper to taste, and a little hot milk.
3 - Fill the shells lightly with the mixture, without pressing down or smoothing.
4 - Brush melted butter over the top, and, if desired, sprinkle with grated cheese.
5 - Brown quickly in the oven and serve immediately.
6 - If the potatoes are very large, they may be cut in halves lengthwise for stuffing.