Ingredients
4 large baked potatoes
12 cup shredded cheddar cheese
salt and pepper
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 425 degrees . cut cooked potatoes in half and scoop out the insides, leaving the shell intact. combine the potato with remaining ingredients, except extra cheese. mash and mix well. season to taste with salt and pepper. fill potato skins with mixture and top with the extra cheese. bake at 425 degrees until cheese melts and is golden brown.