The plain, humble baked potato gets jazzed up with this recipe featuring freshly ground Peppercorn Medley and Cheddar cheese.
15m
PREP TIME
27m
COOK TIME
257
CALORIES
6
INGREDIENTS
Ingredients 4 Servings
- 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
INSTRUCTIONS
- 1 Preheat oven to 425°F. Microwave potatoes on HIGH 7 minutes, turning potatoes halfway through cooking time. Cool potatoes slightly.
- 2 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.
- 3 Bake 20 minutes or until lightly browned. Twist additional peppercorn medley over potatoes, if desired.
TIPS AND TRICKS
Test Kitchen Tip: For extra-cheesy filling, increase shredded Cheddar cheese to 1/2 cup.
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