Give twice-baked potatoes a flavor twist by using firm yellow-flesh potatoes, sour cream, and Gorgonzola cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Scrub potatoes with a brush; pat dry, and prick with fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Cut a lengthwise slice from the top of each potato; discard skin from slice and place pulp in bowl. Scoop pulp out of each potato, leaving a 1/4-inch-thick shell. Add pulp to bowl.

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  • Mash potatoes with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. If necessary, stir in 1 to 2 tablespoons milk to make of desired consistency.

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  • Spoon the potato mixture into the shells. Place in a 2-quart sqaure or rectangular baking dish. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until lightly browned. Sprinkle with Gorgonzola or blue cheese and chopped red sweet pepper. Makes 4 servings.

Nutrition Facts

313 calories; 7 g total fat; 5 g saturated fat; 16 mg cholesterol; 220 mg sodium. 55 g carbohydrates; 2 g fiber; 7 g protein; 36 mg vitamin c; 3 mg iron;

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