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TWICE BAKED POTATOES Recipe

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This recipe for TWICE BAKED POTATOES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 potatoes (baked)
1/3 to 1/2 c. milk
1/4 c. butter
1 tsp. coriander (ground fine)
1 c. cheddar cheese (grated)
1 c. bacon or ham (cooked, diced and drained)
1 can water chestnuts (drained, sliced & diced)
4 green onions (diced)
Salt and Pepper to taste

Directions:
Directions:
Bake potatoes. Slice potatoes in half lengthwise. Let cool a little and with a grapefruit spoon, spoon potato out of the skin and put into a bowl. In a measuring cup, warm the milk, add butter until melted, coriander, and salt and pepper to taste. Pour warm ingredients over the potatoes and mix with an electric mixer. Add the following and stir in by hand: cheese, bacon or ham, water chestnuts and green onions. Spoon mixture into potato skins. Sprinkle with paprika. Bake at 400 for about 25-30 minutes.

Personal Notes:
Personal Notes:
These twice baked potatoes freeze well. Put extra stuffed potatoes into baggies and freeze. Thaw and bake as directed.

 

 

 

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