Stuffed Baked Potatoes

Measures	Ingredients	Weights
Potatoes
12 each	Potatoes, baking, about 12 oz/350 g each	4 kg
-	Crisco® Canola or Vegetable Oil	-
4 1/2 cups	Regular, 2% or Fat Free Carnation® Evaporated Milk*, scalded	-
6 cups	Cheddar, shredded, divided	-
3/4 cup	Bick’s® Pickled Hot Banana Pepper Rings, minced*	170 g
3 cups	Bick’s® Baby Dill Pickles, minced	400 g
1 tbsp	Salt	-
1/2 tsp	Pepper, ground black	-
Garnish
-	Bick’s® Pickled Hot Banana Pepper Rings	-
-	Chives, minced	-

Yield: Makes 24 servings
Per portion: 1 potato half

Instructions:

Wash and scrub potatoes. Pat dry. Pierce ends. Rub skins with oil. Place on baking sheet and bake at 400°F/200°C until tender in center, about 1 hour.
Halve potatoes lengthwise. Scoop out pulp and mash or pass through potato ricer. Stir in evaporated milk, half the cheese and remaining Potato ingredients. Stuff potatoes, cover and refrigerate until needed.
For service, place potatoes uncovered in 350°F/180°C oven until heated through. Top with remaining cheese and place under salamander until cheese is melted. Garnish as desired.

Notes: