TWICE BAKED POTATO RECIPE
Here's a classic Twice Baked Potato recipe from Idaho.
INGREDIENTS:
4 large Idaho russet potatoes
3 ounces softened cream cheese 1 teaspoon minced fresh chives 3 tablespoons butter 1/2 cup grated Parmesan cheese 2 tablespoons sour cream 1 egg
1/2 teaspoon salt 1/4 teaspoon pepper dash paprika
********************************************** DIRECTIONS:
Scrub and rinse potatoes well.
Grease lightly with butter or oil, and pierce with a fork two or three times.
Bake in a 400° oven for about 1 hour.
Remove potatoes from oven.
When cool enough to handle, split potatoes lengthwise and carefully scoop out potato into a bowl, leaving the skins intact.
Add remaining ingredients, except egg, and beat well.
Add egg and beat until smooth.
Refill potato skins.
Sprinkle with additional cheese, chives and paprika, if desired.
Bake at 375° until lightly browned on top.
MAKES 4 SERVINGS
EXIT TWICE BAKED POTATO RECIPE - GO BACK TO MAIN RECIPE PAGE
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