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Cheddar & Chive Twice Baked Potato Recipe

Guest Author - Sandy Moyer

Cheddar & Chive Twice Baked Potatoes

Baked potatoes are mashed, combined with a sour cream, cheddar and chive mixture then baked again, for perfect "twice-baked potatoes".

  • 2 extra large baking potatoes
  • 1/4 cup sour cream - regular or light
  • 1/4 cup milk
  • 2 T butter
  • 2 T. chives
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp. salt
  • dash of pepper

Preparation -
Pierce the potatoes with a fork & bake in a preheated oven at 400º for about 1 hour or until tender. Cut the potatoes in half and scoop out the inside pulp. If the potatoes are too hot to handle, hold them with a tongues. In a medium bowl, combine the baked potato pulp, sour cream, milk, butter, salt and pepper. Beat at medium speed with an electric mixer until light and fluffy. Stir in the chives and shredded cheddar cheese. Spoon the potato mixture back into the baked potato skins. Bake for an addiional 20 to 25 minutes or until lightly browned.


BIA Cordon Bleu Set of 4 French Au Gratin Dish Set, WhiteFrench Au Gratin Dishes - Set of 4

This traditional French Au Gratin dish set, by BIA Cordon Bleu, is made for use in the oven, and is perfect to bring to the table for serving. It is great for twice baked potatoes and other baked side dishes. They're microwave, dishwasher and oven safe.



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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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