Email: The Editor


Do you have any baked potatoes left over? Or looking for a different offering to bring to the table for a party or your family?
This is very inexpensive, and pretty! Take those baked potatoes, and cut them in half, either the long way or the tall way.
For this recipe, the tall way looks nicer. Carefully scoop out the potatoes,
leaving the skins intact.
Very finely chop up some scallions (maybe one scallion per two potato halves) a little grated carrot about ½ tsp dijon mustard and ½ tsp light mayo per two potato halves a pinch of shredded cheddar cheese per potato half.

Toss all the “insides” and additions together gently, then use the mixture to lightly refill the potato skins.
Don’t pack the filling in too hard. Then put a little additional grated cheddar on the tops, and pop them all in the oven, standing up in a casserole dish, and bake
for about 6-8 minutes at 350 degrees, or until heated through
and the cheese on top melts.

Tina Quackenboss Silverio