Name: Twice Baked Stuffed Potatoes
Ingredients: 3 Whole baking potatoes; 1/2 Green pepper, chopped; 1/2 md Onion, chopped; 3 tb Butter; 3 tb Sour cream; 3 oz Cream cheese, cut in cubes, softened; 1 1/2 c Shredded cheddar cheese; 1 ts Granulated garlic; Salt and pepper to taste

The individual days of creation are denoted by the phrase, “So the evening and the morning were the first day” (Gen. 1:5), “…second day” (Gen. 1:8), “…third day (Gen. 1:13), etc. All of this seems to call to mind a “day” as we know it. And when we study the other uses of the word in the Old Testament, we find that where the word yom is preceded by a numerical adjective (i.e. “first,” “second,” “third,” etc., as in Genesis 1), it always refers to a twenty-four hour day.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		All newly t, Vegetables	6	Servings

INGREDIENTS

3		Whole baking potatoes
1/2		Green pepper, chopped
1/2	md	Onion, chopped
3	tb	Butter
3	tb	Sour cream
3	oz	Cream cheese, cut in cubes, softened
1 1/2	c	Shredded cheddar cheese
1	ts	Granulated garlic
		Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350 degrees. Wash potatoes and pierce with a fork. Bake 1
hour or until tender. Remove from oven and cut in half. Scoop out warm
potato into a large bowl. Set shells aside. Into the potatoes, whip the
green pepper, onion, butter, sour cream, cream cheese, 1 cup of cheddar
cheese, garlic, salt and pepper to taste. Spoon the potato mixture into the
shells. Place in a greased shallow baking dish and sprinkle tops with
remaining cheddar and paprika.
Return to 350 degree oven long enough to melt cheese and heat the potato
stuffing.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #644 by
L979@aol.com on Jun 12, 1997

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