Source:

Sarah

Serves/Makes:2

Ingredients

• 2 large russet potatoes
• Crisco or other vegetable shortening
• 4 tbsp (60 ml) butter or margarine
• 2 tbsp (30 ml) sour cream
• 1/4 tsp (1 ml). salt
• 1/4 tsp (1 ml). pepper
• 1/4 tsp (1 ml). garlic powder
• 4 tbsp (60 ml) milk
• 1/2 cup (125 ml) shredded cheddar cheese

Preparation

• Preheat oven to 375 degrees (200 C.).
• Scrub potatoes and pat dry.
• Rub each with a dab of Crisco to coat the skin of the potato.
• Place potatoes on cookie sheet and bake for one hour.
• Remove potatoes from oven and slice open.
• Scoop out pulp, leaving skin intact.
• Mash pulp with butter, sour cream, salt, pepper, garlic powder, milk and cheese.
• Return potato mixture to potato skins.
• Bake stuffed potatoes for 20-30 minutes until golden brown.

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