Baked Potatoes Recipe
Clean the outside of the potato with water, scrub lightly. Place the wet potatoes on cookie sheet and sprinkle rock salt liberally over potatoes. Bake potatoes at 450º for about an hour, or until a fork goes in easily. Dust off salt before serving.
Twice Baked Potatoes Recipe
Twice baked potatoes were a favorite side dish at the Road’s End and
Copper Mine Restaurants. It is also a family favorite, which we
serve on special occasions.
6 large baking potatoes
Rock salt
4 1/2 ounces diced green onion
1/4 pound melted butter
3 1/5 ounces grated sharp cheddar cheese
3/4 cups hot milk
Dash of salt
Clean the
outside of the potato with water, scrub lightly. Place the wet potatoes
on cookie sheet and sprinkle rock salt liberally over potatoes. Bake
potatoes at 450º for about an hour, or until a fork goes in easily.
While still warm, dust off salt, and cut each potato in half,
lengthwise. Cut the potato so that each half’s bottom will be the
flatter side of the potato.
While still
warm, scoop potato from skins. Keep skins intact. Mash the scooped
potatoes in a large mixer, adding melted butter, diced onion, most of
the grated cheese and hot milk. . Refill the skins with the mixture,
patting down. Place on cookie sheet, sprinkle with the rest of the
cheese. Before serving re-bake in oven until hot. These
freeze well, simply wrap individually with freezer plastic wrap. Serves
12.