he oven baked sweet potato fries, preheat oven to 400\u00b0F. Place sweet potatoes
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Preheat oven to 350 degrees. Heat oil
Cut baked potatoes in half and scoop out the pulp.
Place in mixing bowl.
Add sour cream, cream cheese, onion, salt and pepper.
Combine ingredients and stir.
Gradually increase speed of mixer.
Beat until potatoes are fluffy.
Spoon potato mixture into shells.
Place on baking sheet and sprinkle with paprika. Bake in a preheated oven at 400\u00b0 for 15 minutes.
Grated cheese may also be sprinkled on top, if desired.
Halve baked potatoes and scoop out pulp.
Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter.
Season to taste with salt and pepper.
Refill potato halves.
Top with grated cheese and paprika.
Bake in a 350\u00b0 oven for 15 minutes, or until cheese melts and mixture is hot.
Cook onion and celery in 1 tablespoon oil until tender, but not brown. Add remaining ingredients, except the tuna, and simmer, uncovered, about 10 minutes. Fold in tuna and heat.
Serve on top of baked potatoes that have been split open and scored.
Sprinkle grated Cheddar
and Monterey Jack cheese on top and put under broiler in oven until cheeses are melted.
(Can put a little bottled barbecue sauce on top of that.)
Serves 4.
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.
Bake your potatoes in the microwave or oven. Slice potatoes in half. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Mix all other ingredients with pulp. Spoon potato mixture into shell of the potato. Sprinkle with cheese. Then bake at 350\u00b0 until cheese melts.
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.
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.
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 the slice of bacon into small pieces and saute in skillet until soft.
Add the onions and garlic and saute until onions are translucent.
Add the hamburger and saute all together until well-browned.
Add the condensed soup, sour cream, dry mustard, Worcestershire, and white wine.
Simmer for 5 minutes.
Season with salt and pepper to taste, and serve over the baked potatoes.
Makes 4 servings.
Melt butter in saucepan.
Add green pepper and cook a few minutes.
Stir in soup, then milk.
Heat slowly; do not boil.
Add chicken and pimento.
Continue cooking slowly for about 10 minutes.
Serve with or over baked potatoes.
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.
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 for about 1 hour. *Okay
Preheat oven to 325\u00b0F. Wrap potatoes in foil and bake for
Oven bake potatoes until tender.
Cut top