Twice Baked Stuffed Potatoes - Kraft Recipes Top
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Twice Baked Stuffed Potatoes

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  • Bake potatoes until very soft. Lay potato length ways and cut off top as to make a bowl. Use ice cream scoop or melon baller to scoop out meat of potato; leave enough so the shell will not collapse.
  • Put all of potato meat in large mixing bowl and add 3/4 of cheese and 3/4 of sour cream. Combine all other ingredients, mash by hand until mixed.
  • Fill in 5 of the shells until heaping. If there is enough you can fill all 6 of the shells. Then top with remaining cheese and put into oven at 350 just to warm through. Then top with sour cream and sliced green onion and enjoy.


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