Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

SOUTHWEST TWICE BAKED POTATOES




Source of Recipe


Southern Living Magazine, Submitted to our forum by Mark


List of Ingredients




2 Pounds medium-size new potatoes
1 Tablespoon (15 ml) canola oil
1/2 Cup (125 ml) shredded Cheddar cheese
2 Tablespoons (30 ml)sour cream
1 Tablespoon (15 ml) melted butter
2 Tablespoons (30 ml) buttermilk
1/2 teaspoon (2.5 ml) pepper
1/2 teaspoon (2.5 ml) salt
1 (4.5-ounce) Can diced green chiles, drained
Garnish: paprika



Recipe



Cut a thin slice from the bottom of each potato to form a flat base; brush potatoes evenly
with oil, and place on a baking sheet


Bake at 350° F (177° C) for 45 minutes or until tender. Remove from oven, and let cool slightly.


Cut a thin slice from the top of each potato. Carefully scoop out potato pump into a bowl,
leaving shells intact. Add shredded Cheddar cheese and next 5 ingredients to potato pulp
in bowl, and beat at medium speed with an electric mixer until smooth and creamy. Stir
in green chiles. Spoon mixture evenly into each potato shell, and place on baking sheet.


Bake potatoes at 350° F (177° C) for 20 minutes or just until lightly browned. Garnish, if desired.


Makes 6 servings.