Return to the Recipe Exchange Forum | Post a Follow-Up

o
LOOKING for: Twice baked potatoes

clip this post email this post what is this?
see most clipped and recent clippings
Posted by dreamhouse1 (My Page) on
Fri, Sep 25, 09 at 11:56

I think AnnT has the treasured recipe, but I can't seem to find it in my searching. Anyone have it, or a recipe that they recommend?

Want to make them today, or at least the filling, to be baked and served tomorrow night...can I do that???

TIA

Follow-Up Postings:

o
RE: LOOKING for: Twice baked potatoes

clip this post email this post what is this?
see most clipped and recent clippings

Baked Stuffed Potatoes

3 large baking potatoes or 6 smaller
3/4 c. dairy sour cream
1 T. grated onion
1 tsp. salt
1/2 c grated cheddar cheese

Bake potatoes 1 hour at 400
Increase oven temp to 450
If potatoes are large cut in half lengthwise...for smaller potatoes cut x on top. Scoop out potatoe and put shell on baking sheet. In mixer, whip potatoes, add sour cream, onion and salt. Beat until fluffy. Fold in cheese. Put into shells. Can refrigerate or freeze at this point. If refrigerated, Bake 15 - 20 minutes at 450. If frozen, bake 400 45 - 55 min. If baked immediately, bake 450 12 - 15 min.

o
RE: LOOKING for: Twice baked potatoes

clip this post email this post what is this?
see most clipped and recent clippings

This is the only one I ever make anymore.

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450° oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~

Works well, freezing ahead.

o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Recipe Exchange Forum

Instructions

  • You must be a registered member and logged in to post messages on our forums.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • It is illegal to post copyrighted material without the owner's consent.
  • HTML codes are allowed in the message field only.
  • No advertising is allowed in any of the forums.
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.



 
Click here to learn more about in-text links on this page.