creamy baked potato

by Rhea Praimdass Seejattan
(Trinidad and Tobago)

6 large potatoes
1 tin cream of mushroom soup
1 medium onion
1 cup evaporated milk
1 cup grated cheese
2 tbs olive oil or butter
white or black pepper (optional)
salt


Peel (optional) and cut potatoes in large cubes. Cover with water and add salt, boil until half cooked. Drain and place in large bowl. Blend milk and onion in blender, then add mushroom soup and blend until smooth.

Add white pepper and olive oil to potatoes and stir. Then add the milk mixture and 3/4 cup cheese to the potatoes and stir until potatoes are well coated.

Place in greased dish and sprinkle remaining cheese.Bake at 350F for 30 mins or until potatoes are brown.