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Double Stuffed Baked Potatoes Recipe

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

Contributor:  
Contributor:  
Pat Tafuro

Category:
Category:

Ingredients:  
Ingredients:  
10 Russet baking potatoes (similar size)
2 cups shredded cheddar cheese
1/2 Lb (2 sticks) salted butter
2 cups whole milk (approx)
salt and freshly cracked pepper to taste
1/4 tsp freshly ground nutmeg
1/2 tsp garlic powder
1/4 tsp oregano
paprika

Directions:
Directions:
Bake potatoes in 400 oven for about one hour, until knife enters easily. Remove from oven, and while holding with oven mitt while still hot, cut in half and scoop out potato into large bowl. Mix remainder of ingredients, except paprika. Mash all ingredients together and put a large scoop of mixture in about 2/3 of potato skins. Mixture should be the consistency of thick mashed potatoes. Arrange in shallow baking pan or cookie sheet. Put a little paprika on top of each. Bake for about 10-15 minutes.

Personal Notes:
Personal Notes:
These can be made the day before a dinner and refrigerated, then baked with foil on top for 20-30 minutes at 350, then another 5-10 minutes with foil off.

 

 

 

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