"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Baked Potatoes Recipe

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

Contributor:  
Contributor:  
Jessica Herrera Irving, Texas
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 baking potatoes
vegetable oil
1/3 c butter or margarine, softened
1/4 c chopped fresh chives, or 2 tbsp dried chives
1/4 t salt
1/4 t pepper
1/3 to 1/2 c evaporated milk
paprika

Directions:
Directions:
Rub potato skins with oil; prick with a fork. Bake at 400 for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully spoon out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain the desired consistency. Carefully stuff shell; sprinkle with paprika. Place on ungreased baking sheet. Bake at 325 for 30 minutes or until heated throughly. Potatoes may be stuffed ahead and refrigerated or frozen: allow additional time for reheating.

Number Of Servings:
Number Of Servings:
8

 

 

 

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