Ingredients
4 large baking potatoes
1 teaspoon shortening
6 tablespoons butter
3 tablespoons grated onions
2 medium eggs
12 teaspoon pepper
1 12 cups shredded cheddar cheese, divided
1 cup diced cooked ham
Method
Sources
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Recipe1M+
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Recipe1M+
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Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
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preheat oven to 375 degrees. wash and pat dry potatoes. rub each potato with shortening. prick potatoes several times with fork. bake for 1 hour at 375 degrees. cut in half, and scoop out inside leaving shell, and place on a cookie sheet. in a large bowl, beat potatoes for 1 minute. add butter, onion, eggs, and pepper. continue until smooth and fluffy. fold in one cup cheese and 1 cup ofcheese, 1/2 cup of ham, fill potato shells with mixture . top with remaining 1/2 cup of cheese , and 1/2 cup of ham. sprinkle with paprika. bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.