This recipe for Shirley's Twice Baked Potatoes, by Ruth Kleinman, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 potatoes margarine or butter sour cream grated cheddar cheese seasoned salt
Bake the potatoes at 350F until soft in center. Cut potatoes in half along the long axis. Spoon out the cooked potato leaving enough so that skin retains its shape. Combine with butter, sour cream and salt. Mix until smooth. Spoon mashed potato back into skins. Sprinkle with cheddar cheese. Bake until cheese is melted.
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