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Stuffed Baked Potatoes Recipe

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This recipe for Stuffed Baked Potatoes, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jordan Norcutt
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 baked potatoes
1 cup frozen vegetables, such as peas and carrots, corn or broccoli
c. diced ham or 2 slices smoked turkey (cut into pieces)**optional**
c. sour cream
c. milk
1 c. shredded cheddar or Swiss cheese
Salt
Pepper

Directions:
Directions:
Preheat oven to 350 degrees. Take the potatoes and cut 2 deep cross sections in each, cutting halfway into the potatoes. Place them directly on the oven rack. Bake for one hour until soft. While the potatoes are cooking, prepare frozen vegetable according to directions on package. Set aside. Remove potatoes from oven. When the potatoes are cool enough to handle scoop out the flesh with a spoon, being careful not to poke through the skin. Leave a inch thick wall of skin. Put the potato flesh in the bowl. Set skins aside. Add the sour cream and milk to the potato mixture, mix until smooth. Stir in vegetables, ham or turkey, and c. cheese. Add a dash of salt and pepper. Using the spoon or your hands, stuff the mixture into the skins. Sprinkle the tops with remaining cheese. Place potatoes on a cookie sheet and place them back in the oven. Bake for 15 minutes. Serve right away.

 

 

 

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