CREAMY STUFFED BAKED POTATOES

Ingredients for baked potatoe:

3 large baking potatoes
3/4 cup dairy sour cream
1 tablespoon grated onion
1 teaspoon salt
1/2 cup shredded Cheddar cheese -or-
1/4 cup crumbled Blue cheese- or-Cottage Cheese

Green onion chopped for garnishing

Ingredients for Gravy:

• 1 1/2 cups water
• 3 teaspoons beef stock
• 1/4 cup all-purpose flour
• 1 onion, chopped
• 1/4 cup butter

Directions for gravy: Combine water, stock , flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened.

Directions for Potatoes: Bake potatoes 1 hour at 250°celcius. Increase temperature to 300°C. Cut potatoes in half lengthwise; or cut the tip of the potatoes and scoop out potato; set shells aside.

In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. (Potatoes may be slightly more moist than usual.) Add in the cheese. Divide into shells. Return to oven 12-15 minutes or until hot and lightly browned. (Caution: Remove from oven and serve immediately.) Garnish with green onion.

Cooks Note: Potato shells may be stuffed, placed on tray in freezer to harden, then wrapped in moisture-vapor-proof wrapping. Bake in a preheated 400°F oven, 45-55 minutes