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Parmesan Stuffed Baked Potatoes  Recipe

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This recipe for Parmesan Stuffed Baked Potatoes , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 medium russet potatoes
c light sour cream
1/3 c shredded parmesan cheese
2 tbsp butter
tsp garlic salt
ground black pepper to taste
1 Tbsp finely chopped fresh basil (opt)

Directions:
Directions:
Wash and dry potatoes and pierce each with a fork. Microwave on high for 12 to 15 minutes or until soft when gently squeezed. Let cool slightly. Preheat oven to 400 degrees. Cut potatoes in half and scoop out the inside, leaving 1/4 inch of potato inside the skins. Mash potato until smooth, and then stir in remaining ingredients. Pipe or spoon seasoned potatoes back into the skins and place on a baking sheet. Bake for 15 minutes or until lightly browned on top.

Number Of Servings:
Number Of Servings:
6 1/2 potato per person

 

 

 

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