Post by Baking_Bud on Dec 29, 2002 15:58:20 GMT -6
Twice-Baked Cheesy Potatoes
4 medium baking potatoes
2 tablespoons butter
1/2 cup sour cream
1/2 cup American cheese - shredded
2 tablespoons green onion - thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Scrub potatoes thoroughly and prick with a fork. Bake in 425 degree oven for 40-60 minutes or until done. Cut a lengthwise slice from the top of each potato; discard skin from slice. Scoop out the inside of each potato, leaving 1/2-inch shell. Set shells aside; mash potato. Add butter to potato. Beat in sour cream. Season with salt and pepper. Stir in cheese and onion. Spoon or pipe mashed potato mixture into potato shells. Place in a 10x6x2-inch baking dish. Cover and refrigerate for 2-24 hours. (Or, wrap in moisture-vaporproof wrap; seal label, and freeze.)
BEFORE SERVING: Bake, uncovered, in 425 degree oven about 35 minutes or until lightly browned. (Or, bake frozen potatoes 1 hour.) Sprinkle with paprika, if desired.
4 medium baking potatoes
2 tablespoons butter
1/2 cup sour cream
1/2 cup American cheese - shredded
2 tablespoons green onion - thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Scrub potatoes thoroughly and prick with a fork. Bake in 425 degree oven for 40-60 minutes or until done. Cut a lengthwise slice from the top of each potato; discard skin from slice. Scoop out the inside of each potato, leaving 1/2-inch shell. Set shells aside; mash potato. Add butter to potato. Beat in sour cream. Season with salt and pepper. Stir in cheese and onion. Spoon or pipe mashed potato mixture into potato shells. Place in a 10x6x2-inch baking dish. Cover and refrigerate for 2-24 hours. (Or, wrap in moisture-vaporproof wrap; seal label, and freeze.)
BEFORE SERVING: Bake, uncovered, in 425 degree oven about 35 minutes or until lightly browned. (Or, bake frozen potatoes 1 hour.) Sprinkle with paprika, if desired.