Twice baked potatoes with variations

Yield: 4 Servings

Measure Ingredient
4 mediums Baking Potatoes
2 tablespoons Margarine, Softened
½ teaspoon Salt
½ cup Warm Milk

Bake potatoes. Slice off the top ¼" of each potato. Discard top.

Carefully spoon out center pulp, leaving about ½" shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 T. margarine, salt and pepper and enough milk to moisten. Beat until light and fluffy. Mound into shells.

Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional margarine if desired. Bake in a preheated 375 Degree oven for 15 to 20 minutes.

BARBECUE STUFFED POTATOES: Stir in 1 T. chopped parsley, a few drops of hot pepper sauce and liquid. smoke. Fill shells and bake. Meanwhile, saute until soft, a thinly sliced small onion and ½ of a red or green pepper, cut into strips. Top each serving with 1 T. of your favorite barbecue sauce and some of the sauteed vegetables. Sprinkle with shredded Colby Cheese if desired.

CHEESE BACON STUFFED POTATOES: Stir in ½ c. shredded cheddar or swiss cheese, 3 T. crumbled, cooked bacon, and 1 T. each minced onion and parsley. Top each potato with a pat of butter before baking.

RANCH STYLE STUFFED POTATOES: Beat in ¾ c. cottage cheese or 3 oz.

softened cream cheese, 1 T. minced green onion, and ½ t. lemon juice.

Fill shells and bake. Top with chopped tomatoes and additional green onion.

SEAFOOD STUFFED POTATOES; Stir in 1 c. grated Swiss cheese, 1 T. grated onion, ½ t. lemon juice and a dash of dried dill weed and cayenne pepper.

Drain 1 can tiny cocktail shrimp. Gently stir into potato mixture. Fill shells and bake. From: Potato Lovers Cookbook Recipe by: Sue Klapper - KCXJ08A Posted to EAT-L Digest 25 Jan 97 by Robert and Carole Walberg <walbergr@...> on Aug 26, 1997.

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