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Double Stuffed Potatoes

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Double Stuffed Potatoes

With potatoes being a healthy choice as well as easy on our wallets, they're always a favorite. These Double Stuffed Potatoes are baked twice to give them extra-tasty appeal!

Serves: 6

Ingredients
  • 6 medium-sized Idaho baking potatoes
  • 1/4 cup sour cream
  • 3 tablespoons butter
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika for sprinkling
Instructions
  1. Preheat oven to 400 degrees F. Scrub potatoes then pierce each several times with a fork.
     
  2. Bake 55 minutes, or until tender; let cool slightly.
     
  3. 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.
     
  4. Spoon mixture into potato shells and lightly sprinkle with paprika. Bake 30 minutes, or until potatoes begin to brown on top.

For more information about Idaho Potatoes visit www.idahopotato.com.

OOH ITS SO GOOD!

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