"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Stuffed Potatoes, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 large baking potatoes 2 cups shredded Cheddar cheese 1 (16 ounce) container sour cream and onion dip
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 45 minutes, or until cooked through. Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact. To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins. Bake for another 30 minutes, or until heated through.
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