"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Baked Potatoes Recipe

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

Contributor:  
Contributor:  
Emily Hart
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 baking potatoes
2 Tbsp butter
1 egg, slightly beaten
3 oz milk
4 oz shredded cheddar cheese
2 Tbsp chopped chives
Salt and pepper to taste
Paprika

Directions:
Directions:
Wash and dry potatoes. Rub lightly with butter or bacon grease. Bake at 425 for one hour. Cut potatoes in half lengthwise. Carefully scoop out insides and put in a large mixing bowl. Add butter, milk and egg and beat till smooth. Add cheese, chives, salt and pepper; mix well. Heap back into shells and sprinkle with paprika. Bake 25 minutes at 350, or freeze on cookie sheets and store in plastic bags. Great to keep on hand in freezer.

 

 

 

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