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The plain, humble baked potato gets jazzed up with this recipe featuring freshly ground Peppercorn Medley and Cheddar cheese.
2 large baking potatoes
1/3 cup shredded Cheddar cheese
1/4 cup milk
2 tablespoons butter
1/2 teaspoon Peppercorn Medley from McCormick® Peppercorn Medley Grinder
McCormick® Sea Salt Grinder
Preheat oven to 425°F. Microwave potatoes on HIGH 7 minutes, turning potatoes halfway through cooking time. Cool potatoes slightly.
Cut potatoes in half lengthwise. Scoop potato into medium bowl, leaving 1/4-inch edge to form shell. Set shells aside. Add cheese, milk, butter, peppercorn medley and sea salt, if desired, to cooked potato; mash with potato masher. Fill shells evenly with potato mixture. Place on baking sheet.
Bake 20 minutes or until lightly browned. Twist additional peppercorn medley over potatoes, if desired.
Test Kitchen Tip: For extra-cheesy filling, increase shredded Cheddar cheese to 1/2 cup.
(Amount per serving)