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    Sour Cream & Cheddar Cheese Twice-Baked


    Source of Recipe


    Faith Heinauer

    List of Ingredients




    4 large baking potatoes, baked*
    1/2 cup sour cream
    1/2 cup milk
    3 Tbsp butter
    1 tsp salt and pepper to taste
    1 Tbsp chives
    1 cup grated sharp Cheddar cheese

    Recipe



    Preheat oven to 350 degrees (F).


    Cut the potatoes in half and scoop out potato pulp while still hot. (Use a towel to hold the potato and scoop out pulp with a small, stainless steel spoon. Be careful not to tear the skin.)


    In a medium bowl, add the potato pulp, sour cream, milk, butter, salt and pepper. With a mixer, whip until light and fluffy. Stir in the chives and Cheddar cheese. Evenly spoon the potato filling into the potato skins. Bake for 30 minutes.

    * To bake the potatoes: Pierce the potatoes with a fork and place them in a 425-degree preheated oven until potatoes are tender, about 60 minutes.



 

 

 


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