8 medium potatoes
1 can cream of chicken or mushroom soup
1-16 oz sour cream
3-4 c grated cheese (my favorite is Monterrey jack)
Wash potatoes, poke with fork on both sides (not ends), wrap in foil. Bake at 350 for 50-60 minutes until done. Unwrap and cut in half (vertically). Let cool until you can hold them without getting burned. Mix soup, cour cream, and cheese in large bowl. Dig potatoes out of skins and mix together in soup mixture. Put back into skins, put in casserole dish and cover with more cheese if desired. Bake covered at 350 for 20 minutes, uncover for 10 more minutes.
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