logo_thanks.gif (42501 bytes)

 

 

Thanksgiving Recipes:

     Twice Baked Potatoes
leavesl.gif (5518 bytes) leavesl.gif (5518 bytes)

     Ingredients:
          4 medium baking potatoes (about 6 to 8 ounces each)
          1/2 cup sour cream
          1/4 tsp. garlic salt
          1/8 tsp. pepper
          Milk (optional)
          1 cup shredded cheese
         

leavesl.gif (5518 bytes) leavesl.gif (5518 bytes)
     Directions:
  1. Preheat oven to 425 degrees.
  2. Scrub the potatoes thoroughly. Pat dry then prick with a fork. Bake for 40 to 60 minutes or till tender.
  3. Cut a lengthwise slice from the top of each baked potato. Discard the skin and place the potato in a bowl.
  4. Gently scoop out each potato, leaving a thin shell. Add the potato to the bowl.
  5. With an electric mixer on low speed, beat the potato pulp. Add the sour cream, garlic salt and pepper; beat until smooth. Add 1 to 2 tablespoons of milk to make the desired consistency.
  6. Use a spoon or pastry bag with tip to fill the potato shells with the mashed mixture. Place in a 10x6x2-inch pan.
  7. Bake in a 425 degree oven for 20 to 25 minutes or until golden brown.
  8. If you want, add the cheese and bake for 2 to 3 minutes more.