Double Stuffed Potatoes
Your guests will love these holiday special Double Stuffed Potatoes! Baked twice to give them extra-tasty appeal!, they are perfect for entertaining. Team them with your Thanksgiving or Christmas Favorites, or any time at all.
What You'll Need:
- 6 Idaho Russet potatoes
cup sour cream
- 3 tablespoons butter
teaspoon onion powder
teaspoon black pepper
- Paprika for sprinkling
What To Do:
- Preheat oven to 400 degrees F. Scrub potatoes then pierce each several times with a fork.
- Bake 55 minutes, or until tender; let cool slightly.
- Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper, and beat with an electric beater.
- Spoon mixture into potato shells and lightly sprinkle with paprika. Bake 30 minutes, or until potatoes begin to brown on top.
Garnish with shredded cheese, bacon and scallions or any other toppings you like!
For more information about Idaho Potatoes visit www.idahopotato.com.
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