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* 4 ounces shredded [[cheddar|cheddar cheese]] |
* 4 ounces shredded [[cheddar|cheddar cheese]] |
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* ½ teaspoon [[salt]] |
* ½ teaspoon [[salt]] |
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+ | * Pinch ground [[black pepper]] |
== Directions == |
== Directions == |
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Revision as of 04:37, 6 December 2010
Info
Cook Time: 90 minutes
Serves: 5-6
Ingredients
- 4 medium Russet potatoes (7 to 9 ounces)
- vegetable oil to rub on potato skins
- 2 tablespoons butter
- ½ cup milk
- ½ cup sour cream
- 4 ounces shredded cheddar cheese
- ½ teaspoon salt
- Pinch ground black pepper
Directions
1.Preheat oven to 400 °F.
2.Rub potato skins with vegetable oil to ensure crispness.
3.Bake potatoes for 1 hour until done.
4.Carefully remove potatoes from oven and cool for 10 minutes.
5.Cut potatoes in half lengthwise and scoop out pulp with a small spoon.
6.Mash potato pulp with a fork until smooth.
7.Add remaining ingredients until well combined.
8.Spoon the mixture into the empty potato shells.
9.Increase oven setting to broil.
10.Broil potatoes 10 or 15 minutes until spotty brown and crisp.
Source
Twice Baked Potatoes from the Wikibooks cookbook—original source of article, licensed under the GNU Free Documentation license