Extra Baked Potato

I don’t know why the recipe called for MSG. I really don’t know why MSG is every used really. I hear that it enhances flavor, so I guess. . .

The potatoes cook nicely in the hour and a half time frame. They were soft, which made them very easy to mash.

I did not mash them super smoothly. I left a few chunks to give the potatoes a little texture.

The cheese gives the potato filling a touch of salt. The cream and milk give the filling a wonderful smoothness.

I think I would add a touch of the shredded cheese to the tops of the potatoes before baking them again. I think it would color faster and brown a bit. As it is, there is very little change to the color of the filling.

I did add a pat of butter to the top of each before serving. I mean, no one wants a baked potato without butter, right?

BAKED STUFFED POTATO

1 Large Baking Potato

Monosodium Glutamate

Salt and Pepper

4 Tablespoons Cream

2 Tablespoons Milk

4 Tablespoons Grated Parmesan

Bake to potato for 1 1/2 hours in a 300 degree oven. Cut off the top, scoop out the pulp. Mash the pulp in a bowl with a sprinkle of monosodium glutamate, salt, pepper, cream, milk and grated cheese. Fill the shell with this mixture. Refrigerate for 15 hours. Let stand at room temperature for three hours. Place in a 325 degree oven to reheat the potato.