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Twice baked potatoes
| 2 | large baking potatoes |
| 1 1/2 Oz | cream cheese |
| 1/2 tsp | minced garlic |
| 1/2 tbs | butter |
| 1 tbs | sour cream |
| 1/4 tsp | salt |
| dash | pepper |
| dash | paprika |
| garnish with | grated parmesan cheese |
Scrub potatoes well; grease lightly with shortening and pierce with fork two or three times. Bake in a 400 degree oven for 1 hour or until they feel tender with a fork . Cool. When cool enough to handle, split the potatoes in half lengthwise, and scoop out into an electric mixer bowl. Add remaining ingredients, except the egg , to the scooped potato and beat well. Add the egg and beat until smooth. Fill the shells (potato skins) with this mixture, a sprinkle with Parmesan cheese. Bake at 375 degrees until puffed and lightly browned.