Twice - Baked Potatoes - Home Cooking

Guest Author - Sandy Moyer

Twice Baked Potatoes

For each potato -

1 T.butter or margerine. softened
3 T. sour cream
1 T. milk
salt and pepper to taste
shredded cheddar cheese,
2 to 3 tablespoons
Optional Toppings
crumbled crisp bacon
chopped chives
chopped pimentos

Preparation -
Bake the potatoes. Baking directions are below. Cut a thin slice off the top of each potato - about 1" to 1-1/2" wide from end to end. Scoop out the baked pulp, leaving about a 1/4" layer in the skin. Set the skins aside. Mash the potato pulp. Add the butter, sour cream, milk, salt and pepper and mix well. Spoon the mixture back into the potato skins. Place the filled potatoes in a microwave potato cooker, or other shallow microwave safe baking dish or plate. Microwave on full power for about 1-1/2 minutes per potato to reheat. Top with shredded cheese. Microwave for about 45 seconds per potato or until the cheese is melted. Add toppings, if desired, and serve.

Baked Potato Directions -
Choose oval shaped baking potatoes. To cook one large baking potato at a time, pierce the skin a few times with a fork. Place a white paper towel in the microwave oven. Lay the the potato in the center of the oven on cook on full power for about 4 minutes or until tender. Test with a fork.For more than one potato at a time, select potatoes that are uniform in size. Arrange the potatoes in a circle, at least one inch apart. Cook 6 average size potatoes for 18 to 20 minutes or until tender.

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