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Stuffed Baked Potatoes Recipe

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

Contributor:  
Contributor:  

Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium Idaho potatoes (about 2 lbs.)
1/3 c. butter or margerine
1/2 c. grated sharp cheddar cheese
1/2 c. light cream
2 tbsp. snipped fresh chives
3/4 tsp. salt
Dash of cayenne
Paprika

Directions:
Directions:
Preheat oven to 425. Scrub potatoes with vegetable brush and pierce skins with fork. Bake about 1 hour, or until tender.
Cut potatoes in half lengthwise. With spoon, scoop out inside, being careful to leave skin intact as shell.
With portable electric mixer or fork, beat potato with butter, cheese, cream, chives, salt, and cayenne until smooth and light.
Spoon mixture into shells, fluffing up, in center. Sprinkle with paprika.

Personal Notes:
Personal Notes:
If you want to freeze for later use, let potatoes cool completely. Freezer wrap and freeze. Preheat oven to 450 degrees. Remove potatoes from freezer; bake uncovered for 30 minutes.

 

 

 

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