Harriett's Twice-Baked Potatoes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 Russet baking potato
Half & Half - up to 1 cup
4 T Butter
2 ozs Cream Cheese
Salt & Pepper to taste
1-2 t. Onion Powder - to taste
Paprika for garnish
|
|
Directions: |
Directions:Wash 6 baking potatoes well. Prick with fork and bake at 425º for 1-1/2 hours or until centers are very soft.
Cut off top 1/3 of each potato; lengthwise.
Scoop out potato from the skins and place potato in large bowl of mixer.
Eat or discard the top 1/3 skin after scraping potato out.
Set hollow skins aside for refilling.
Whip potatoes until fluffy adding cream cheese, butter, salt, pepper and onion powder.
Add half & half while whipping until potato mixture is creamy, but still firm enough for piping or scooping.
Pipe or scoop potato mixture into the reserved skins and sprinkle with paprika.
Re-bake at 375 for 30 minutes or until the center of the potatoes is hot. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Our whole family loves Grandma Harriett's Twice-Baked Potatoes. She always had some in her freezer as they freeze well before the second bake.
They are delicious as they are or with gravy. Freeze extra before the second bake for easy future meals. Flavor with chives, garlic, parsley or seasonings of your choice.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Harriett's Twice-Baked Potatoes is from