Twice Baked Potatoes with White Cheddar and Mustard Seed Cheeses

3 small Yukon gold potatoes
1 cup of shredded white cheddar and “Red Dragon with Mustard
Seed and Ale” English Cheese
1/4 cup rice milk
1/4 cup margarine
salt and pepper

Poke holes in the potatoes and bake for 10-15 minutes at 400.
Cut in half and scoop out the insides. Save the skins.
In a large bowl, mash together potato, cheeses, milk, butter, salt and pepper.
Place potato skins on a baking sheet and stuff with mashed potato mixture.
Dampen the outside of the skins with a little water and sprinkle with salt.

Return to oven for 10-15 minutes, until potatoes are crisp on the outside.


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