Twice-baked cheesy potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Baking potatoes |
| 2 | tablespoons | Butter |
| ½ | cup | Sour cream |
| ½ | cup | Shredded cheese |
| 2 | tablespoons | Thinly sliced green onion |
Directions
This isn't a dinner but we make it ahead of time and serve it to our friends. It's from a Better Homes and Gardens Make Now Serve Later cookbook.
Scrub potatoes, poke with a fork and bake at 425 for 40 - 60 minutes, till done. Cut a lengthwise slice from the top of each potato. Scoop out the inside of each without breaking the skin and set the skin aside.
Mash the potato, add butter and beat in the sour cream. Season with salt and pepper. Stir in cheese and onion. Spoon the mashed potato mixture into potato shells. (It always looks so plain that I take a fork and scratch vertical and horizontal lines into the top.) Refrigerate for 2 to 24 hours or wrap in moisture-proof wrap, seal and freeze. Bake uncovered at 425 for 35 minutes, or bake frozen potatoes for 1 hour. Sprinkle with paprika, and (my favorite) bacon bits.
Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 00:16:51 EST From: John A Morrow <morrowj@...>
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