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Creamy Twice Baked Potatoes Recipe

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This recipe for Creamy Twice Baked Potatoes, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anna Palmer


6 baking potatoes
1 tablespoon butter
1 13 ounce package cream cheese
1 teaspoon salt
1 teaspoon grated onion
1/2 teaspoon black pepper
2 eggs
1/4 cup evaporated milk

1. Wash potatoes and bake at 425 for 50-60 minutes, or until done
2. Cut off a thin slice from the top of each potato
3. Spoon the potato out of the skins, being careful to keep the shell in one piece
4. Place potato into mixing bowl and mash.
5. Add remaining ingredients and beat until fluffy
6. Pile into potato shells and store in refrigerator until just before serving time
7. Bake at 400 for about 20 minutes, or until hot and lightly browned on top
8. You can also freeze the potatoes on a shallow pan until firm. Remove and place into freezer bags until ready to use. Remove from freezer, arrange on pan and bake at 375 until hot and browned, about 25 to 30 minutes.




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