Sunday, March 15, 2009

Twice-Baked Potatoes

These are delicious!


4 medium baking potatoes (or more if you want to make more, which I always do. You just might want to double the whole thing so you have enough of the other stuff for the inside)
1/2 sour cream or plain yogurt
1/4 tsp garlic salt
1/8 tsp pepper
2 slices of cheddar cheese
Milk (optional)
2 tsp minced chives (optional)
smoked deli ham or turkey (optional)
2 cloves garlic minced (optional)
chopped mushrooms (optional)
(I like adding the optional stuff. I think it makes these extra good.)


1.Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake potatoes in a 425 degree oven for 40 to 60 minutes (or in a 350 oven for 70-80 minutes) or until tender.
2.Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Scoop pulp out of each potato. Add the pulp to the bowl.
3.Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream or yogurt, garlic salt, pepper and garlic (if you are using real garlic). Beat until smooth. (If necessary, stir in 1 to 2 tbsp milk to get your desired consistency.) Season to taste with salt and pepper. Add chives and ham (or turkey). Spoon the potato mixture into the potato shells. Place in a 2-quart rectangular or square baking dish.
4.Bake, uncovered, in a 425 degree oven for 20 to 25 minutes or until lightly browned. If desired, place cheese slices atop potatoes and then bake for 2-3 minutes more or until the cheese melts.

[Recipe compliments of Better Homes and Gardens with a few of my own alterations.]

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