4 medium potatoes
1 tbs shortening
2 tsp onion flakes
3/4 cups evaporated milk
2 tbs margarine
1/2 tsp salt
1 tbs parsley flakes
1 cup shredded Cheddar cheese
foil
Scrub potatoes well. Rub skins with shortening and pierce well with fork to allow steam to escape. Bake potatoes in coals for 1 hour, turning occasionally. While
potatoes are baking, add onion to evaporated milk and let stand. When potatoes
are done, cut in halves lengthwise. Scoop out insides. Reserve shells. Mash potatoes and beat in margarine, milk-onion
mixture, salt, and parsley. Blend in cheese.
Spoon mixture back into shells. Place in pre-heated Dutch oven about 10
minutes. Serve.
