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Jacked-up jacket potatoes

Whether you’re an eager anglophile or yearning for a guy with a hot British accent, this family recipe with roots across the pond will bring you a smidge closer to your U.K. dreams.


2 large baking potatoes
1 cup shredded cheddar cheese
¼ cup milk
Salt (to taste)
Ground Pepper (to taste)


Optional Ingredients:
Sour cream, bacon, onion, peppers, beans, mushrooms…whatever fillings tempt your tummy!


Wash your potatoes, pat them dry, wrap them in tin foil, and then toss them into a 400-degree (F) oven for about two hours. They’ll be ready to stuff when your oven-mitted hand can squeeze them easily. Pull ‘em out of the oven and let them cool for 10 minutes. Then lay them out on a baking tray and unwrap the tin foil. Using a serrated knife (a steak knife works beautifully), cut off the top layer of skin, leaving your potato with a little white bald spot. Using a spoon, scoop out the contents of each potato and put it into a medium-sized bowl. Be careful not to break the skin as you scoop! Add the cheese and milk, and stir until combined. Salt and pepper to taste, then mix in whatever other fillings you like. Spoon the stuffing back into the potato skins and replace the skin you cut off earlier. Place baking tray with potatoes back into the oven. After 15 minutes, pull ‘em out and serve ‘em up! Enjoy!

BY BRITTANY TAYLOR ON 9/16/2010 12:50:00 PM

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