1 medium baked potato white. cut in half.. (should be small enough that you can place in the RSG and close the lid.)

1 tablespoon I can't beleive its not butter (or what ever type you perfer.)

1/8 cup shredded chedder cheese.

1. preheat GT RSG

2. Wash potato and cut in half lenghtwise.

3. Place both potato halves into the GT Redi-Set-Go cooking well skin side down, and close the lid.

4. Cook for 15 minutes.

5. Using a spoon carefully scoop out the center of the pototo from the peel leaving the peel intact. leave enough potato in the peel so that it doesn't tear apart. (I hold the bottom of the potato with a pot holder during this.

6. Mash up the potato in a small bowl, mixing in the butter.

7. place peels back into RSG in an open position and scoop the potato and butter mixture back into them. Be sure to flatten out the potato's as best as possible so that there is clearance between the top of the potato's and the RSG lid.

If potato's are too big for cheese to melt without sticking to the top of the lid.. skip the rest and finish in the microwave.

8. close and cook for 2 to 3 minutes to reheat the potato's.

9. open and divide the cheese between the top of the potatos and cook another 2 minutes or so untill melted. (make sure cheese will not touch top of lid. )

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.