Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside
Bake the potatoes at 450\u00b0 for 45 minutes or until done. Allow potatoes to cool. When cool, slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact. Mash pulp and add the above ingredients, mixing well with an electric mixer. Stuff shells with potato mixture. You may freeze the potatoes at this point. Before you serve the potatoes, bake another 15 minutes at 450\u00b0. This works well when you have leftover baked potatoes.
Cut potatoes in half and scoop out the pulp.
Place in mixer and whip until smooth.
Add butter (as much as you like), milk to moisten and cheese to taste.
More the better.
Beat until well mixed and place back into skins.
Bake at 350\u00b0 for 20 to 30 minutes and garnish with shredded American cheese.
Bake several more minutes until cheese melts.
To the leftover mashed potatoes, add some milk and a dash of horseradish.
Add some table mustard and a few fried bacon chips. Whip it up.
Spread a layer in the bottom of a greased casserole and grate some cheese over it.
Add the rest of the mashed potatoes over that and top with more grated cheese.
Bake it in the oven with a piece of foil over it until the potatoes are hot. Remove foil and let the cheese brown a bit.
Preheat the oven to 350\u00b0F.
Mix the potatoes, green onions, onion powder, black pepper and sour cream.
Spread mixture evenly in a greased baking dish and sprinkle with bacon and grated cheese.
Bake approximately 20 minutes until mixture is hot and cheese melted.
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.
an while you brown the baked potatoes. Add a little oil to
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 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.
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.
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 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 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 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.
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.
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.
425\u00b0F Rub the potatoes with olive oil, sprinkle with
o 400 degrees. Place the potatoes on a baking sheet. Coat
Bake the potatoes in a 400 degree oven for about 1 hour. *Okay