Friday, February 23, 2007

Tom’s Twice-Baked Potatoes, from Tom

Tom’s Twice-Baked Potatoes, from Tom

Bake 6 good size bakers. When done, let cool for a bit and then slice length-wise. Scoop out as much potato as you can without breaking the potato skin

In bowl, beat together:
Scooped potatoes
1 pint light onion/chive sour cream
1 16 oz. Light plain sour cream
chopped onions (optional)
a little milk if needed for consistency

Scoop potato mixture back into potato skins.
Sprinkle with paprika.
Heat in oven at 325 until creamy.
Serve hot

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