"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Twice-baked Potatoes Recipe

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This recipe for Twice-baked Potatoes, by , is from "KICK IT UP", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Jane Brashier for Heather Parker
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small baking potatoes (about 6 oz. each)
1/4 tsp. pepper
2 Tbs. chopped fresh chives
1/4 cup plus 2 Tbs. low-fat sour cream
1/4 cup (1 oz.) shredded reduced-fat sharp Cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. salt

Directions:
Directions:
Scrub potatoes & bake at 425 for 1 hour or until tender. Let cool. Cut potatoes in half lengthwise. Carefully scoop out inside, leaving 1/4-inch thick shells. Set shells aside. Mash insides until smooth. Combine mashed potatoes, sour cream, garlic, salt, & pepper and beat until smooth. Stir in chives. Spoon mixture evenly into potato shells & sprinkle with cheese. Place potatoes in a small ungreased baking dish (8-inch) and bake at 425 for 5 minutes or until cheese melts. Note: 23 carbs per potato shell. Yield: 4 servings (4 potato shells).

 

 

 

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