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Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cook

Category:
Category:

Ingredients:  
Ingredients:  
Recipe continues off of already baked potatoes.

Directions:
Directions:
ONCE THE POTATOES ARE BAKED, TAKE OUT THE POTATOES AND INCREASE THE OVEN TEMPERATURE TO 400.

CUT THIN LENGTHWISE SLICE FROM EACH POTATO; SCOOP OUT INSIDE, LEAVING A THIN SHELL. MASH POTATOES UNTIL NO LUMPS REMAIN. BEAT IN 1/3 TO 1/2-CUP MILK IN SMALL AMOUNTS (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). ADD 1/4 CUP MARGARINE OR BUTTER, SOFTENED, 1/2 TEASPOON SALT AND DASH OF PEPPER; BEAT VIGOROUSLY UNTIL POTATOES ARE LIGHT AND FLUFFY.

FILL SHELLS WITH POTATOES. SPRINKLE WITH SHREDDED CHEESE IF DESIRED. COOK UNCOVERED UNTIL FILLING IS GOLDEN, ABOUT 20 MIN.

Number Of Servings:
Number Of Servings:
Recipe is for 4 servings.

 

 

 

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