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Saturday, November 26, 2005 Twice-Baked Potatoes

These potatoes can be refrigerated before baking; increase baking time to 30 minutes. Or wrap airtight and freeze; bake uncovered for about 40 minutes.


Prep: 1 HR 25 MIN Bake: 20 MIN

4 large baking potatoes (8-10 ounces each)
1/4 to 1/2 cup milk
1/4 cup margarine or butter, softened
1/4 tsp salt
Dash of pepper
1 cup shredded cheddar cheese (4 ounces)
1 tbsp fresh chives

1. Preheat oven to 375 F. Pierce potatoes and bake for 1 to 1 1/4 hours.

2. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell. Mash potato in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

3. Add margarine, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato. Place on ungreased cookie sheet.

4. Heat oven to 400 F. Bake about 20 minutes or until hot.

Makes 8 servings

1 serving: calories 180; fat 11g; cholesterol 15mg; sodium 230mg; carbs 16g; fiber 1g; protein 5g

Source: Betty Crocker's New Cookbook

Posted by Rae

Prepared by Rae :: 10:00 AM :: 0 comments Search the recipe box

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