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TWICE BAKED POTATO

(See Also: Baked Potatoes; Baked Potato Variations)

 

Bake in conventional oven as above.

Cool potatoes slightly; cut lengthwise in half.

Scoop out centers, leaving 1/2-inch thick shells.

Mix potato centers with milk or sour cream, butter (if desired), salt and pepper.

Spoon into potato shells; sprinkle with shredded cheese.

Bake or microwave until heated through and cheese is melted.

For variety, add crumbled, cooked bacon and snipped chives (or sliced green onion) to potato filling.


This recipe is courtesy of www.potatohelp.com - the website of the U.S. Potato Board Used with permission.
 

Chef with red wine glass

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