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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hope Sullivan, Maureen Romagnoli


4 small baking potatoes
2 oz. cream cheese, cubed and softened
2 Tbsp. snipped chives [Optional]
tsp. dried basil, crushed
tsp. garlic powder
tsp. salt
⅛ tsp. pepper
3 - 4 Tbsp. milk
paprika [Optional]
Slice of American cheese, cut into 1-inch thin strips

Prick potatoes with a fork. Bake in the oven at 375 for 45 to 50 minutes, until tender. [Tip: Can be baked in the microwave for 3 - 5 minutes, until tender. Stop half-way through and turn potatoes. Check for doneness with a fork.]
Cool potatoes slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell. Set the shells aside.
Put the potato pulp into a small mixing bowl. Add cream cheese, chives, basil, garlic powder, salt, pepper, and beat until smooth. Add milk a tablespoon at a time and beat until potato mixture is fluffy.
[Tip: If you prefer to have more texture, you can use a manual masher to combine the potato mixture.]
Spoon the potato mixture into the shells.
Sprinkle with paprika and top with a strip or two of the American cheese.
Put shells on a baking sheet and bake in the oven at 375 for 5 minutes, or until the cheese has melted and turned bubbly (be careful not to let it burn).

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 - 15 minutes




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