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Cheesy Baked PotatoesFeb 22 '00 Write an essay on this topic.This recipe came about when I was looking for something that would be filling and inexpensive, and of course taste good. We eat this as a vegetarian entree, usually with a salad and some sort of bread (try garlic breadsticks). You can also use it as a hearty side dish, perhaps with hamburgers or pork chops that you have cooked on the grill. You can add crumbled bacon for a treat. In the winter when I can't get good fresh tomatoes, I often substitute mild salsa for the chopped tomato. You may also wish to add a sprinkling of Parmesan cheese on top. To reduce the fat, you can use reduced-fat cheese (Cracker Barrel makes a good one.) This recipe is high in calcium and vitamin C. Cheesy Baked Potatoes 2 large baking potatoes, scrubbed and pierced 1 medium tomato, chopped 4 oz. shredded extra sharp cheddar (Monterey Jack with jalapenos is good, too) 4 tbsp milk 1/4 tsp salt (I use seasoned salt) pepper to taste (preferably freshly ground) Bake potatoes in a 400 degree oven for about one hour. Cut in half lengthwise and scoop out potato, leaving shells. Mash potatoes with all ingredients but reserve about one-third of the cheese. Spoon filling into shells, sprinkle with remaining cheese. Place on a baking sheet and bake for 10-15 minutes, until cheese has melted. 2 main dish servings or 4 side dish servings  |
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