Wednesday, July 18, 2012

Twice Baked Potatoes

This is 12 medium size baked Russet potatoes.  I bake them until tender, about 1 hour in a 400 degree oven.  Let them cool a little then slice in half.  With a spoon take the potato out of it's skin without damaging the skin.  I put the inside of the potato in my kitchen aid.  Add 1 cup of soft butter, 3/4 of a container of sour cream (16 oz.) 1 teaspoon of onion powder, salt and pepper to taste, 1 cup shredded cheddar cheese.  Mix this well then put back in the potato skins.  Sprinkle more shredded cheese on top and melt.

This looks like I am cooking for an army but they freeze well.  It's a great plan ahead side dish!

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