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Veg-O-Matic...
Twice Baked Potatoes:
Preheat Oven to 400'
Place Clean/Dry Potatoes in Oven and Bake 15 - 20 Minutes
(Until center is soft)
Remove Potatoes from Oven
While the Potatoes are Cooling...
Ingrediants:
3/4 Cup grated cheese (can be mixed: Monterey, cheddar, etc...)
1/3 Cup sour cream (or cream cheese, cottage cheese, etc...)
2 Tablespoons chopped green onion
2 Tablespoons chopped ham (or pre-cooked bacon)
Add enough milk to smooth the texture of the mix
Cut each potato in half lengthwise. With a spoon, scoop out
the insides leaving a 1/4 inch 'wall'. Set the potato shells
(skins) aside.
Put the scooped out potato into a bowl and mash. Add sour
cream and mash adding milk, if necessary, until smooth.
Add the rest of the ingrediants. Mix well.
Spoon the mixture back into the potato shells.
Place filled shells on plate and microwave for 1 to 2 minutes.
(Or you can place them on a cookie sheet and bake for 15 - 20
minutes in a conventional oven)
Cheese should be melted and the potatoes should be hot inside.
Remove and cool slightly before serving.
Note:
This recipie can also be done entirely in the microwave...
thus earning them the name "Twice Nuked Spuds"... Simply
omit the first baking instruction and nuke them in the
microwave for 5 - 10, or until soft! Also, don't worry if
your shells get broken... these spuds even taste good spooned
right out of the mixing bowl!