OK, here's the whole recipe for twice baked potatoes:
4 Large Baking Potatoes 8 oz cream cheese, softened 3 tbl butter/margarine 2 tbl sour cream 1/2 c grated parmesan cheese 1 egg 1/2 tsp salt dash pepper dash paprika
Scrub potatoes, and grease the outsides lightly with shortening. Pierce with a fork two or three times. Bake at 400deg for one hour. Remove potatoes from oven, slice in half lengthwise, and allow to cool slightly. Scoop out the insides into a mixing bowl (it's easiest to slice around the outside with a knife first and then scoop out the potato). Add all of the ingredients except for the egg, and beat until smooth with an electric mixer. Add egg, and beat again. Scoop mixture back into the potato shells and sprinkle with parmesan and paprika. Bake at 375deg until the potatoes are puffed and lightly browned.
VERY VERY YUMMY!! I'd give you my chicken parmesan recipe, but I'll have to figure out quantities first....I usually make it up as I go along.
Comments 3
4 Large Baking Potatoes
8 oz cream cheese, softened
3 tbl butter/margarine
2 tbl sour cream
1/2 c grated parmesan cheese
1 egg
1/2 tsp salt
dash pepper
dash paprika
Scrub potatoes, and grease the outsides lightly with shortening. Pierce with a fork two or three times. Bake at 400deg for one hour. Remove potatoes from oven, slice in half lengthwise, and allow to cool slightly. Scoop out the insides into a mixing bowl (it's easiest to slice around the outside with a knife first and then scoop out the potato). Add all of the ingredients except for the egg, and beat until smooth with an electric mixer. Add egg, and beat again. Scoop mixture back into the potato shells and sprinkle with parmesan and paprika. Bake at 375deg until the potatoes are puffed and lightly browned.
VERY VERY YUMMY!! I'd give you my chicken parmesan recipe, but I'll have to figure out quantities first....I usually make it up as I go along.
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