Bountiful Twice-Baked Potatoes: The Best Bountiful Twice-Baked Potatoes Recipe from Cook'n

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	Bountiful Twice-Baked Potatoes

Serves: 8

These potatoes can be ready when you are! Once made, you can refrigerate these potatoes for up to 24 hours; just increase the baking time to 30 minutes. You can freeze them too, then pop them in the oven, uncovered, for about 40 minutes.

Print this Recipe

   4 large baking potatoes, (8 to 10 ounces each)
   1/4 to 1/2 cup milk
   1/4 cup margarine or butter, softened
   1/4 teaspoon salt
   Dash of pepper
   1 cup shredded cheddar cheese (4 ounces)
   1 tablespoon chopped fresh chives

   _Work, Sandi ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner.

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1. Prepare and cook whole potatoes as directed.

2. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell. Mash potato in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).

3. Add margarine, salt and pepper; beat vigorously until potato is light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato. Place on ungreased cookie sheet.

4. Heat oven to 400°.

5. Bake about 20 minutes or until hot.

1 SERVING: Calories 180 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 15mg; Sodium 280mg; Carbohydrates 16g (Dietary Fiber 1g); Protein 5g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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