Wash and dry the baking potatoes.
Coat the outside of
Slice baked potatoes lengthwise. Scoop flesh of potatoes into a large bowl. Place the skins on a baking sheet. Add the butter to the potatoes and mix well. Add the Ranch flavor mix to potatoes and mix well. Spoon equal amounts of potato mix back into the skins and bake for 10 minutes at 375\u00b0.
Bake potatoes and cook broccoli.
Mash overcooked broccoli, then mash scooped out interior of baked potatoes.
Thin with a little milk and season with salt and pepper.
Add broccoli to potatoes and mix well.
Repack potato skins and sprinkle with cheese.
Bake until hot.
Cut hot, baked potatoes in half lengthwise.
Scoop out potatoes; leave skins intact to restuff.
Beat potatoes, cottage cheese, milk, onion and Cheddar cheese.
Spoon mixture back into skins.
Sprinkle with paprika and parsley flakes.
Bake 10 minutes at 375\u00b0, until golden.
Cut tops of baked potatoes (lengthwise) and scoop out potatoes.
Mash potatoes with 1 cup sour cream, onion, salt and dried chives.
Fill skins with potato mixture and bake 15 minutes at 400\u00b0.
Cut baked potatoes lengthwise. Scoop out potato.
Mash with ingredients.
Place back in potato shell. Sprinkle with paprika. Place in oven at 400\u00b0 for 20 minutes.
Scrub the best sized 12 potatoes in the bag. Poke each
Cut potatoes in half prior to baking
Bake the potatoes in a 400 degree oven
crub baking potatoes. Pierce skin with a fork once or twice. Bake
Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
Allow to cool a bit.
Slice about a 1\" strip of the skin off the top of each potato.
Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
Mash the potato pulp along with the margarine.
Add milk, sour cream, cheese, salt and pepper; combining well.
Spoon the mixture back into the potato shells, piling high.
Top with the crumbled bacon or bacon bits.
Bake at 400 for 15 minutes.
Rub potatoes with peanut oil and sprinkle
Preheat oven to 350\u00b0F.
Clean and scrub baking potatoes.
Pierce skin with a fork once or twice.
Bake at 350\u00b0F 1 hour or until tender.
Let potatoes cool slightly.
Cut baked potatoes in half and scoop out within 1/4 inch of edge.
Mash with milk, green onions, s&p, and butter.
Stuff shells with mashed potato.
Sprinkle tops with cheeses (and bacon if used).
Place on a baking sheet and bake at 350\u00b0 for 15 minutes or until cheese is melted.
Serve with sour cream.
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Cut hot baked potatoes in half.
Scoop out insides; reserve shells.
In large bowl, with electric mixer, beat potatoes and spread until creamy.
Gradually beat in milk; stir in onion, salt and pepper.
Spoon mixture into reserved shells.
Sprinkle with cheese.
Arrange in baking dish.
Bake at 375\u00b0 for 20 to 25 minutes or until heated through.
Sprinkle with paprika and serve.
Cut hot baked potatoes in half, scoop out insides, reserving shells.
In large bowl, beat potatoes and margarine until creamy. Gradually beat in milk; stir in onion, salt and pepper.
Spoon mixture into reserved shells and sprinkle with cheese.
Arrange in baking dish and bake at 375 F for 20-25 minutes or until heated through.
Sprinkle with paprika and serve.
Cut potatoes in half lengthwise and hollow out potatoes, saving skins. Beat inner part of potatoes and add other ingredients, beating well. Re-stuff potatoes and bake for 1/2 hour at 350\u00b0.
Cut hot baked potatoes in half.
Scoop out
iece of aluminum foil; place potatoes on a baking sheet.
ash potatoes and