Sunday, November 11, 2007

Recipe: Twice Baked Potatoes

This is a popular side dish at our house. It's comforting and yummy. It goes great with steaks.

Twice Baked Potatoes

4 medium baking potatoes
1/2 cup dairy sour cream or plain yogurt
1/4 teaspoon garlic salt
Black Pepper
milk (optional)
2 slices American cheese, halved diagonally

Bake potatoes. Cut a lengthwise slice form the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell. Add pulp to the bowl.

With an electic mixer on low speed, beat potato pulp. Add sour cream or yogurt, garlic salt and pepper (as desired); beat till smooth. If necessary, add milk to make desired consistency. Season to taste. Pile mashed potato mixture into potato shells. Place in a 10x6x2 baking dish. Bake in a 425 degree oven for 20 to 25 minutes or until lightly browned. Place cheese atop potatoes and bake for 2 to 3 minutes more or until cheese melts. Makes 4 servings.


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