Yield: 3 servings
|4 eaches||10 to 12 oz Bakers (scrubbed and pierced)|
|½ cup||Havarti cheese (packed)|
FROM THE KITCHEN OF: GARY &
* 4 tsp Jalapeno Peppers (roasted and minced) [6 whole] 2 tsp Garlic (minced) 2½ tsp Chives (minced) ½ tsp Salt ¼ tsp Pepper Directions: ** Place potatoes on baking sheet and bake at 350 degrees until tender when pierced with knife. (About 1 ¼ hrs) Cool Cut potatoes lengthwise, and scoop out flesh, beling careful not to tear shell. Mash in bowl with milk and butter, Add cheese, jalapenos, garlic, 2 Tbl chives, salt and pepper. Mix well. Place mixture in potato shells, place on baking sheet, and bake at 350o for about 20 min. Sprinkle with remaining chives before serving. Notes: * To roast jalapeno peppers, preheat broiler and place rack 4 inches from heat sourse. Place peppers on baking sheet and broil, turning several times, until black and charred on all sides. Remove peppers and place in small bowl. Cover tightly with plastic wrap and set aside for 10 minutes. Wearing rubber gloves, scrape charred skin from peppers with paring knife. (rince peppers under cold water to remove all skin.
Halve peppers lengthwise and remove seeds and membranes. Then mince peppers. ** Potatoes can be baked in microwave for 10 to 12 minutes, however the potato will not develop the crusty firm shell.
Submitted By SHARON STEVENS On 10-22-94