RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6298
| View Recipe |
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| Recipe Name: |
Creamy Twice-Baked Potatoes - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.51
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Pierce potatoes and bake at 375 degrees for 1 hour or until tender. When cool enough to handle, cut potatoes in half. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese, garlic, most of the cheddar and sour cream. Spoon into potato shells. Sprinkle with remaining cheese and paprika.
Place on a baking sheet. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through and tops are golden brown and melty. |
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| Nutrition per Serving: |
| Calories: |
200 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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