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

Serves/Makes:2

Ingredients
  • 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
Preparation
  • 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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 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.

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