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Twice-Baked Potatoes

If you like, stir a little crumbled cooked bacon or finely chopped cooked ham into the potato mixture.

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5.0 by 3 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 1 hr 2 mins 425°
  • Stand: 10 mins

Twice-Baked Potatoes

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5.0 by 3 people

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Directions

  1. Prepare potatoes as directed below; let stand about 10 minutes. Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato. Add the pulp to the bowl.
  2. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and black pepper; beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to reach desired consistency.) Season to taste with salt and additional black pepper. Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-quart baking dish.
  3. Bake, uncovered, in a 425 degrees F oven for 20 to 25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more or until cheese melts.

Baked Potatoes

Directions

  1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. (If desired, for soft skins, rub potatoes with shortening or wrap each potato in foil.)
  2. Bake for 40 to 60 minutes (or in a 350 degrees F oven for 70 to 80 minutes) or until tender. To serve, roll each potato gently under a towel to break apart the insides. Using a knife, cut an X in the top of each potato. Press in and up on the ends of each potato to open.
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Nutrition Facts (Twice-Baked Potatoes)

  • Per serving:
  • 277 kcal cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 0 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 37 mg chol.,
  • 238 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 0 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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