On Line Cookbook
Stuffed Potatoes - Twice Baked Potatoes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 2 large russet potatoes
  • Crisco or other vegetable shortening
  • 4 tbsp (60 ml) butter or margarine
  • 2 tbsp (30 ml) sour cream
  • 1/4 tsp (1 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 1/4 tsp (1 ml). garlic powder
  • 4 tbsp (60 ml) milk
  • 1/2 cup (125 ml) shredded cheddar cheese
  • Preheat oven to 375 degrees (200 C.).
  • Scrub potatoes and pat dry.
  • Rub each with a dab of Crisco to coat the skin of the potato.
  • Place potatoes on cookie sheet and bake for one hour.
  • Remove potatoes from oven and slice open.
  • Scoop out pulp, leaving skin intact.
  • Mash pulp with butter, sour cream, salt, pepper, garlic powder, milk and cheese.
  • Return potato mixture to potato skins.
  • Bake stuffed potatoes for 20-30 minutes until golden brown.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.