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TWICE BAKED POTATOES Recipe

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This recipe for TWICE BAKED POTATOES, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Lg. Baking Potatoes
Milk (about 1/4 cup)
4-6 oz. Cream Cheese (softened)
1/2 - 1 Cup Sour Cream
1 Tsp. Salt
1/2 Tsp. Pepper
1-2 Tsp. Onion Salt
Cheddar Cheese (shredded)

Directions:
Directions:
Wash potatoes and poke a few times with a fork.
Bake in a 400 oven for 1-1 1/2 hours. (this will depend on the size of the potatoes.) When done remove from oven and cut each potato in half lengthwise. Scrape the potato out of the skin and put it into a mixing bowl. (save the potato skins)
With an electric mixer, beat the potatoes and then add enough milk to make them the consistency of regular mashed potatoes. Cut the cream cheese into cubes and add to the potatoes. Add all the other ingredients (to taste) except the cheddar cheese. At this point, if the potato mixture seems to thick add more sour cream, not milk. The potatoes need to be creamy, as they will thicken up a little bit when you cook them the second time. Spoon the mashed potatoes back into the potato skins. Top each potato with a little bit of cheddar cheese. Put into a 350 oven and bake for about 30 minutes.

You can cook as few, or as many potatoes as you want. Just add and subtract ingredients. I always cook a few extra potatoes so that I can pile the filling high.

 

 

 

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