twice baked potatoes
(1 rating)
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I made these at Christmas one year and my mother says it's the best she ever ate. It's a little time consuming, but worth it in the end.
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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
30 Min
Ingredients For twice baked potatoes
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6large idaho potatoes
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vegetable oil to coat
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8 Tbsp[1 stick] butter
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2 csour cream
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salt and pepper
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1 tspdried parsley
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paprika
How To Make twice baked potatoes
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1Preheat oven to 350 degrees. Wash potatoes, pat dry, prick sides gently with fork and coat each potatoe entirely with oil. Place on foil covered pan. Bake for at least 1 hour. In large bowl, place 1 stick of butter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potatoe with spoon (potatoes skin should be crisp) and place in bowl. With mixer on high, mix potatoes, butter, sour cream, salt and pepper. Add parsley and continue mixing until smooth. Gently stuff mixture back into potaoe shells being careful not to break them. Pile potatoe mixture as high as you can above top of potatoe shell. Sprinkle with paprika for color. Bake again for about 20 to 30 minutes. Should be lightly browned on top.
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