Traditional Twice-Baked Potatoes

Submitted by United Church of God on Wed, 2011-05-25 15:22
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Description

Cheesy, creamy, and well seasoned. Take you taste buds on a trip tonight, with this recipe!

Summary

Yield
Servings
Source

Diane Bailey, Cincinnati OH

Prep time2 hours

Ingredients

4 medium potatoes
2Tablespoonbutter
1⁄2Cupsour cream
1⁄2Cupshredded cheddar cheese (or swiss)
2Tablespoonthinly sliced green onion
1⁄2Teaspoonsalt
1⁄8Teaspoonpepper
  paprika (optional)

Instructions

Bake potatoes in 425 degree oven for 40-60 minutes or until done. Cut a lengthwise slice from the top of each potato. Discard skin from the slice. Scoop out the inside of each potato, leaving 1/2-in. shell. Set shells aside. Mash potato. Add butter to potato. Beat in sour cream. Season with salt and pepper. Stir in cheese and green onion. Spoon or pipe mashed potato mixture into potato shells. Place in 10x6x2 baking dish. Cover and refridgerate for 2-24 hours. (or wrap in moisture/vapor proof bag and freeze). Bake uncovered in a 425 degree oven about 35 minutes or until lightly browned. Bake frozen potatoes 1 hour. Sprinkle with paprika if desired.

Notes

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