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Twice Baked Potatoes Recipe

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

Dad Stukey
Added: Wednesday, June 18, 2008


10 Large Russet Baking Potatoes
1 can evaporated milk
1/4 cup dried minced onion
1/4 cup of butter
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Dried parsley
salt & pepper to taste

Bake potatoes in a 325 oven until fork tender.
While the potatoes are baking, reconstitute the dried minced
onion in the evaporated milk.
Cut tops off of potatoes.
Scoop out the center of the potatoes leaving about 1/4"
sides, careful not to tear the skins. Save the skins, set
aside to cool.
Beat the meat of the potato while it's hot with salt, pepper,
butter, evaporated milk and onion. Once it is the
consistency of mashed potatoes, add the shredded cheese.
Spoon the mixture back into the potato skins and sprinkle
with parsley. Re-bake at 400 for about 15 minutes until
golden brown on top.

Personal Notes:
Personal Notes:
They freeze great! After spooning the mixture back into the
skins, place each potato into a freezer bag. So even if you
only need 4, make a whole batch a freeze the rest for a quick
comforting side dish.




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