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Twice Baked Potatoes Recipe

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Twice Baked Potatoes image
KayLonni, Judy, Jerry, & Kent

 

This recipe for Twice Baked Potatoes, by , is from The Stuckey Family Cookbook (2nd Ed), 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!

Contributor:  
Contributor:  
Judy (Williams) Stuckey

Category:
Category:

Ingredients:  
Ingredients:  
4 large russet potatoes, scrubbed and dried
⅓ c sour cream
2 Tbsp milk
c cheddar cheese
salt and pepper to taste

Directions:
Directions:
Bake potatoes at 350 until tender (about 1 hour). Remove potatoes from the oven. Hold the potato with an oven mitt a peel about strip of potato peel off the long side of each potato. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato with a mixer adding sour cream and milk, mixing well. Stir in salt and pepper to taste. Stir in cup cheddar cheese. Refill the shells with the potato mixture mounding it slightly. Top with additional cheddar cheese. Set potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

 

 

 

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