Stuffed Baked Potatoes

• 4 large potatoes, baked
• 1 (370 ml) can Carnation Evaporated Milk, warmed (regular, 2% or fat-free)
• 2 cups cheddar cheese, shredded, divided
• 14 cup bick's hot pepper rings, chopped
• 1 cup bick's garlic dill pickle, finely chopped
• salt and pepper
• additional pepper rings, hot for garnish (optional)
• chopped chives (to garnish) (optional)

1. Preheat broiler to high.
2. Cut potatoes in half lengthwise, scoop out pulp and mash, while gradually adding warmed milk.
3. Add 1 cup cheese and mix well.
4. Reserve skins.
5. Mix in next 3 ingredients.
6. Place skins on foil-lined baking sheet and fill wirh mashed potato mixture.
7. Top with remaining cheddar cheese and broil 3-5 minutes, until cheese is melted and bubbly.
8. Garnish with hot pepper rings and chives.

potatoes, carnation, cheddar cheese, bicks hot pepper, bicks garlic, salt, additional pepper, chives

Taken from www.food.com/recipe/stuffed-baked-potatoes-379836 (may not work)