Use cheese of choice Cheddar, Fontina and Gruyere are excellent.
4 baked potatoes
3 tablespoons unsalted butter
2/3 cup milk, heated
1 cup cheese, shredded
4 tablespoons Parmesan cheese, grated
1/2 teaspoon salt
Scoop out potato pulp from potatoes. Mash. Add butter, milk and cheese
except 2 tablespoons of cheese and 2 teaspoons of Parmesan. seasoning.
Stir vigorously to combine. Taste and adjust the seasoning Spoon back
into potato shells. Sprinkle 2 teaspoons of Parmesan and 2 tablespoons
of other cheese evenly on the top of each potato. Bake until hot and
cheese is melted and bubbling. 10- 15 minutes.