In Defuniak Springs, Florida, Alice DePauw jazzes up baked potatoes with this rich topping. “It’s easy, fast and everyone really enjoys it,” she notes. “It makes potatoes a little more special. For added zip, I use Miracle Whip instead of mayonnaise.”
- 6 large baking potatoes
- 1/3 cup butter, softened
- 6 green onions, sliced
- 1/4 cup mayonnaise
- 2 tablespoons crumbled cooked bacon
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 20-23 minutes or until tender, turning once.
- Meanwhile, in a small bowl, combine the butter, onions, mayonnaise and bacon; set aside. Cut an X in the top of each potato; fluff pulp with a fork. Top each with 3 tablespoons of butter mixture. Sprinkle with cheese. Yield: 6 servings.
Originally published as Baked Potatoes with Topping in Simple & Delicious July/August 2006, p42
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