Thursday, October 6, 2011

Creamy Twice-Baked Potatoes

Doesn't the picture make you want to just eat them?

6 medium baking potatoes

4 T. butter

1/8 c. milk

1/2 tsp. salt

4 T. cream cheese

1/2 c. sour cream

1/2 c. shredded cheddar cheese

1 bunch chopped green onions (optional)


Pierce potatoes and bake @ 375 for 1 hour or until tender. Cool. Cute a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk, and salt; beat until fluffy. Beat in cream cheese, cheese, sour cream, and onions. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered at 350 20-25 min. or until heated through and tops are golden.

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