| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
md |
Baking potatoes |
| 2 |
tb |
Butter |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Shredded cheese |
| 2 |
tb |
Thinly sliced green onion |
INSTRUCTIONS
This isn't a dinner but we make it ahead of time and serve it to our
friends. It's from a Better Homes and Gardens Make Now Serve Later
cookbook.
Scrub potatoes, poke with a fork and bake at 425 for 40 - 60 minutes, till
done. Cut a lengthwise slice from the top of each potato. Scoop out the
inside of each without breaking the skin and set the skin aside.
Mash the potato, add butter and beat in the sour cream. Season with salt
and pepper. Stir in cheese and onion. Spoon the mashed potato mixture into
potato shells. (It always looks so plain that I take a fork and scratch
vertical and horizontal lines into the top.)
Refrigerate for 2 to 24 hours or wrap in moisture-proof wrap, seal and
freeze. Bake uncovered at 425 for 35 minutes, or bake frozen potatoes for
1 hour. Sprinkle with paprika, and (my favorite) bacon bits.
Posted to EAT-L Digest 29 October 96
Date: Wed, 30 Oct 1996 00:16:51 EST
From: John A Morrow <morrowj@JUNO.COM>
A Message from our Provider:
“Jesus: right way, only truth, best life.”