Twice-baked Potatoes #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 8 | Servings | |
INGREDIENTS
| 4 | Baking potatoes | |
| 1 | Onion, chopped | |
| 1 | Stick butter or margarine | |
| 1 | c | Sour cream |
| Salt & pepper | ||
| Grated cheese |
INSTRUCTIONS
Wash potatoes, but do not scrub too hard. Make several pricks in each potato with a fork & bake on rack at 350 degrees until done. (Do not wrap in foil, as shells will be too soft.) When done, slice potatoes in half lengthwise. Scoop out potato into large mixing bowl, leaving shells intact. Saute onion in butter until soft. Beat potato until all lumps are out. Add other ingredients & mix well. If too stiff, add a little milk. Spoon mixture back into shells & top with more grated cheese. Bake until bubbly & cheese is melted. May be made ahead, refrigerated & heated in oven. MRS. STEVE TONEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 34.5mg
Sodium: 398.1mg
Potassium: 478.3mg
Carbohydrates: 19.2g
Fiber: 2.3g
Sugar: 2.6g
Protein: 10.8g