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Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 medium baking potatoes (6-8 oz each)
1/3 c. lower-fat dairy sour cream
1 T snipped fresh chives
1/4 t. garlic salt
Dash pepper
1-2 T skim milk (optional)
2 T finely shredded lower-fat natural
cheddar cheese

Directions:
Directions:
Scrub potatoes thoroughly. Pat dry. Prick potatoes with a fork. Wrap potatoes in foil. Bake in a 425 oven for 40-60 minutes or until tender.

Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a tin shell. Add pulp to the bowl.

With an electric mixer on low speed or a potato masher, beat or mash potato pulp. Add sour cream, chives, garlic salt, and pepper; beat till smooth. (If necessary, stir in some of the milk to reach the desired consistency.) Pile mashed potato mixture into potato shells. Place the potatoes in a shallow baking dish.

Bake in a 425 oven for 20-25 minutes or till lightly browned. Sprinkle the cheddar cheese atop potatoes. Bake for 2-3 minutes more or till the cheese melts.

Number Of Servings:
Number Of Servings:
4

 

 

 

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