Sides: Twice Baked Potatoes
Source of Recipe
The Tightwad Times
List of Ingredients
12 large potatoes, baked
2 cups sour cream, buttermilk or thick plain yogurt
1 green onion, chopped
1/4 cup milk
2 tablespoons butter
2 tablespoons fresh parsley, chopped
2 teaspoons salt
pepper to taste
1 1/2 cups (6 ounces) cheddar cheese, shredded
additional melted butter
Recipe
Bake the potatoes fully done, wrap in a dishtowel and carefully roll or
squeeze to tenderize the pulp without breaking the skins. Cut off a
slice of potato skin from each hot potato. Put slices aside for crispy
potato peels, carefully scoop out pulp, leaving a thin shell. In a bowl,
mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter,
parsley and salt. Fill shells; brush with butter and press on a layer of
grated cheddar. Cover and refrigerate until cold. Wrap shells
individually in plastic wrap; place in freezer containers. Freeze. T
o serve, thaw and place in an ungreased shallow baking dish. Bake,
uncovered, at 400 degrees for 30 - 35 minutes or until golden and heated
through
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