Thursday, October 11, 2007

Twice-baked potatoes

Twice-baked potatoes are one of hubby's favorite side dishes. He likes them almost as much as honey-dill carrots. My recipe isn't really a recipe, I just gather a bunch of ingredients and then wing it.

Baked potatoes
sour cream
parmesan cheese
bacon bits (hint - buy the kind in the can - they're cheaper and they freeze easily)
minced chives
garlic powder
onion powder
paprika (I prefer the Hungarian sweet paprika)

Cut the potatoes in half, lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch all the way around. Mash in a bowl with enough sour cream to make them the consistency of soft mashed potatoes. Add the remaining ingredients (to taste) except paprika; mix well.

Mound the mashed potato mixture back into the potato shells, evenly distributing it until it is all used up. Sprinkle liberally with paprika. Bake at 350 degrees for about 20 minutes, until lightly brown on top.

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