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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
4 large russet potatoes
4 oz. butter
3/4 cup half and half
salt and pepper to taste
1/4 cup shredded parmesan cheese

Directions:
Directions:
Preheat the oven to 350.
Wash potatoes and dry.
Poke a couple of holes in each one and place in oven.
Bake for approximately 45 minutes or until they are soft.
Let them cool until you can handle them without burning yourself.
Cut 1/2 inch off the top.
Scoop out the potato carefully, without damaging the skin.
Using a hand held mixer or Kitchen Aide, beat the potatoes, butter, salt, pepper and a bit of the half and half at a time, incorporating it until smooth and creamy.
With a spoon or pastry bag without a tip, carefully fill the cavity of each potato and bake in the oven for another 20 minutes or until heated through.
When serving, place the small pieces on top of the potato slightly slanted so you can see the inside.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Prep and baking 1 1/2 hours
Personal Notes:
Personal Notes:
This is our family favorite for Christmas Eve dinner. Especially great with Filet Mignon and a Madiera Sauce.

 

 

 

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