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Twice-Baked Potatoes

Twice-Baked Potatoes image
Author
Margaret Lohman Helmreich
Parent ID

4 lg. baking potatoes
3/4 c. yellow cheese, cubed
Butter
1 T. green onion, chopped
1/2 c. sour cream S
alt and pepper
4 T. butter
1/4 c. Parmesan cheese, grated
1 egg, well beaten
Paprika

Rub potatoes with butter and prick skins with fork. Bake at 400° for 45 minutes. Split lengthwise and carefully scoop out potato, saving skins. Mash potato while still hot with sour cream, 3 tablespoons butter and beaten egg; beat till fluffy, stir in onion and cheese, salt and pepper to taste. Butter the skins with remaining tablespoon, pile in mashed potato light and high, sprinkle with Parmesan and paprika. Bake at 425 degrees for 20 minutes.
These freeze well; hold the parmesan and paprika till second bake.

OCR Text

4 lg. baking potatoes
3/4 c. yellow cheese, cubed
Butter
1 T. green onion, chopped
1/2 c. sour cream S
alt and pepper
4 T. butter
1/4 c. Parmesan cheese, grated
1 egg, well beaten
Paprika

Rub potatoes with butter and prick skins with fork. Bake at 400° for 45 minutes. Split lengthwise and carefully scoop out potato, saving skins. Mash potato while still hot with sour cream, 3 tablespoons butter and beaten egg; beat till fluffy, stir in onion and cheese, salt and pepper to taste. Butter the skins with remaining tablespoon, pile in mashed potato light and high, sprinkle with Parmesan and paprika. Bake at 425 degrees for 20 minutes.
These freeze well; hold the parmesan and paprika till second bake.

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Subjects
Vegetables