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)
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!