Ingredients
4 baking potatoes (2 lb.)
1 Tbsp. KRAFT Tuscan House Italian Dressing
1 cup KRAFT Shredded Sharp Cheddar Cheese
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless press for hard cheeses — cheddar, gouda, manchego
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless press for hard cheeses — cheddar, gouda, manchego
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 425 degrees F. Prick potatoes with fork; place on baking sheet. Brush with dressing. Bake 45 min. to 1 hour or until tender. Heat broiler. Cut potatoes in half lengthwise, then crosswise, being careful not to cut all the way through to bottoms of potatoes. Squeeze potatoes from both ends to open. Lightly mash potatoes (in skins) with fork. Sprinkle with cheese; mix with fork. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.