Friday, January 15, 2010

Twice-Baked Potatoes

I absolutely LOVE potatoes and it's great that there are so many ways to make them. Twice-bake "taters" are classic and the extra time it takes to stuff all the yummy goodness back in it's shell to bake it again is so worth it. Ideally I like to serve these with meats that I can't make gravy with, but I end up plopping a big dollop of sour cream on top.


4 baking potatoes
3 Tbsp sour cream
3 Tbsp cream cheese
2-3 Tbsp milk
1/2 tsp garlic powder
salt and pepper to taste


Make potatoes in microwave for about 15-20 minutes or bake in oven for 1 hour wrapped in foil.

Let potatoes cool slightly before cutting around the top and peeling off the skin.

Scoop out potato leaving about 1/8 inch thick shell.

Mash together potato, milk, cream cheese, sour cream, garlic powder, salt and pepper until smooth. You can also use an electric mixer to make it really smooth.

Fill the potato shells with the mashed potato mixture (most times it will be mounded pretty high).

Garnish the top by sprinkling a little paprika on the tops. Bake at 350 F/180 C for 20 minutes.

***Note: You could also use tiny potatoes and serve them as little appetizers.

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