Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Twice Baked Potatoes




Source of Recipe


mollymcbutter.com


List of Ingredients




4 medium baking potatoes, unpeeled
1/3 cup Molly McButter® Natural Butter Flavor sprinkles
1 tsp garlic powder
1 tsp dried parsley
vegetable oil spray
1 large onion, minced
1/2 cup sour cream
1/2 cup cheddar cheese, low fat shredded
fresh parsley minced, optional


Recipe



Preheat oven to 400°F. Bake potatoes approximately 40 minutes or until tender. When cooked, slice a 1/4 off the top of each potato. Scoop out potato from shells using a melon baller (leave a thin layer of potato on skin) into a bowl. Mash potatoes. Add Molly McButter® sprinkles, garlic powder, dried parsley to mashed potatoes.

Lightly spray a non-stick skillet with vegetable oil spray, sauté onions until soft. Add to potato mixture along with sour cream and cheddar cheese, mix well. Spoon mixture into potato shells.

Bake 15-20 minutes or until potatoes are heated through and cheese is melted. Sprinkle with fresh parsley if desired.