"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Hofler
Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes
butter
sour cream
milk
grated cheddar cheese
salt to taste

Directions:
Directions:
Wrap potatoes in aluminum foil and bake at 400-425 until soft when gently squeezed. Unwrap potatoes--using rubber gloves to hold them--and cut in half longways. Scoop out potatoes,leaving shells intact, putting potato in a large bowl. Add 1/2 to 1 stick butter, 1/4 cup sour cream (or to taste), and salt and mix with a potato masher. Slowly add small quantities of milk and continue mashing until smooth and most of lumps are gone. (Do not use an electric mixer or potatoes will turn to starch.) Place potatoes in a large oblong baking dish and put cheese on top. Bake at 350 for about 20-30 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours, including baking time
Personal Notes:
Personal Notes:
You may omit cheese for those who do not like it. You may make this dish ahead and put in the refrigerator. I usually wait until just before baking to put the cheese on top and you may need a longer cooking time for cold potatoes.
This a tradition at all our family dinners and Chip's favorite food.

 

 

 

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