Twice-Baked Potatoes
2 large baking potatoes (russet or Idaho), 8 to 10
ounces each
2 tablespoons margarine or butter
2 tablespoons milk (2 to 4 tablespoons)
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Cheddar cheese (2 ounces)
2 teaspoons chopped fresh chives, if desired
Heat the oven to 375ş. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel. Pierce the potatoes on all sides with a fork to
allow steam to escape while the potatoes bake. Place potatoes directly on
the oven rack. Measure margarine, and let it stand at room temperature to
soften.
Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender
when squeezed gently. Be sure to use a pot holder because potatoes will be
very hot to the touch.
When potatoes are cool enough to handle, cut them lengthwise in half.
Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell
in the potato skin.
Increase the temperature of the oven to 400ş.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Add the milk in small amounts, beating after each addition. The
amount of milk needed to make potatoes smooth and fluffy depends on the
type of potato used.
Add the margarine, salt and pepper. Beat vigorously until potatoes are
light and fluffy. Stir in the cheese and chives. Fill the potato shells
with the mashed potato mixture. Place on an ungreased cookie sheet. Bake
potatoes uncovered about 20 minutes or until hot.
Per serving: 185 Calories (kcal); 11g Total Fat; (51% calories from fat); 6g Protein; 17g Carbohydrate; 16mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Bake: 1 hour 15 minutes for first baking plus 20 minutes for
second baking
Essential Equipment: potato masher or electric mixer; cookie sheet
Tips
To save time, arrange filled potato shells in a circle on a
10-inch microwavable plate. Cover with waxed paper and microwave
on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes,
until hot.
To do ahead, wrap filled potato shells airtight and refrigerate no
longer than 24 hours or freeze no longer than 2 months. Unwrap
potatoes and place on cookie sheet. Heat in 400ş oven about 30
minutes for refrigerated potatoes, about 40 minutes for frozen
potatoes, until hot.
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