POTATO ~ TWICE BAKED POTATOES Recipe
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Ingredients: |
Ingredients: 10 baking potatoes, uniform size
8 oz. cream cheese
1 1/2 stick butter
8 oz. sour cream
2 T. horseradish
1/2 c. half & half
2 c. cheddar cheese, shredded
salt and pepper
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Directions: |
Directions:Preheat oven to 425º.
Scrub potatoes and prick with fork. Bake at for 40 - 60 minutes. While potatoes are baking, melt butter in a saucepan over medium high heat. Stir in remaining ingredients until mixed. Remove potatoes from oven and roll gently under hand to make mealy. Cut a slice from the top of each. Scoop out insides and work swiftly to retain heat. Place potato pulp in mixer. Beat while adding enough of the milk/cream mixture to make the pulp very fluffy. Stir in salt and pepper to taste. If desired, stir in cheddar cheese. Refill potato shells and sprinkle with paprika. These can be held and reheated in the oven just before serving, or can be frozen.
To freeze: Place filled potato shells on cookie sheet and leave in freezer for 45 minutes. Shells can then be transferred to a freezer container with lid, and will hold their shape.
For decorative presentation: Fill a large pastry tube with some of the potato mixture and top filled potato shells with a decorative squirt. Finish with sprinkling of paprika. |
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