Yield: 1 serving (2 “boats” ) per person

1 potato per person

PART I - BAKE POTATOES IN MICROWAVE

1. Scrub potatoes with scrubby sponge. Dry potatoes with paper towel
2. Stab each potato 3 times with a fork.
3. Wrap each potato in a paper towel.
4. Arrange potatoes in circle, but not touching.
5. Cook for the correct length of time for the number of potatoes:
           1 potato 4-6 minutes
           2 potatoes 6-8 minutes
           3 potatoes 8-10 minutes
6. Let potatoes set on counter for 5 minutes.

PART 2: STUFF & REBAKE POTATOES

1/2 c. (2 oz.) cheddar cheese, shredded 1/8 teaspoon salt (half of 1/4 teaspoon)
1/3 c. milk pinch of pepper
2 tablespoons margarine, softened

1. Unwrap the potato/es.

2. Lay the potato on it’s side & cut in half lengthwise. You will end up with 2 “little boats”.

3. Carefully scoop out both halves of the potato with a small spoon. Leave a little of the potato on the skin for strength. Put what you scoop out in a bowl and place the “little boats” in a circle in your casserole dish.

4. Add the butter, salt & pepper and mix well. (You can use an electric mixer or just a potato masher.)  Add milk and cheese. Mix again.

5. Spoon potato mixture back into the skins.  Use it all - it will usually mound up over the top.

6. Cover with a sheet of waxed paper & cook for 4 minutes. If using 2 casseroles, do one first, then eat while the other is cooking.

This can also be done in a regular oven, but the potatoes will take 45 - 60 minutes in a 350 degree oven to bake the first time and another 10 - 20 minutes for the second baking.

Enjoy!

Mon.   - Impossible Cheesecake Lab  (graded)

Tues.  - Le Cordon Bleu Culinary School (graded)

Wed.   - Eat & evaluate cheesecake

Thur.  - Clean up Lab  & return of papers, organize notebooks (graded)

Fri.      - Video:  Good Eats - Chocolate

              Demo: Chocolate Ganache Mini-cakes

Pay lab fees

if not done already!