Muenster Stuffed Potatoes

• 6 baking potatoes
• 1 cup muenster cheese, coarsely grated and firmly packed
• 1 garlic clove, minced
• 10 tablespoons butter, melted, divided
• 1 cup milk, warmed
• salt
• fresh ground black pepper
• 12 cup fine dry breadcrumb

1. Scrub the potatoes and bake at 400 degrees for 45-50 minutes, or until done.
2. Allow to cool just enough so that you can handle them without injury.
3. Cut them in half lengthwise and scoop them out, reserving the shells.
4. Place potato insides into a bowl and mash or press through a ricer.
5. While still hot, mix in the Muenster cheese, garlic and 8 tablespoons (1 stick) melted butter.
6. Add the milk gradually, stirring briskly, until the potatoes are light and fluffy.
7. Season to taste with salt and pepper.
8. Spoon mixture back into the potato shells.
9. Combine bread crumbs with the remaining 2 tablespoons of melted butter, and sprinkle mixture over the tops of the potatoes.
10. Refrigerate or freeze if desired.
11. To serve, allow them to come to room temperature, then bake at 350 degrees for 25-30 minutes.

baking potatoes, muenster cheese, garlic, butter, milk, salt, fresh ground black pepper, breadcrumb

Taken from www.food.com/recipe/muenster-stuffed-potatoes-264766 (may not work)