Twice-Baked Potatoes

Serves: 5
Total Calories: 180


5 medium baking potatoes
2/3 cup milk
1 (2.5-ounce) envelope sour cream sauce mix
3/4 teaspoon salt
1/4 teaspoon ground cumin seed, optional
dash pepper
2 tablespoons butter
5 slices bacon


Scrub potatoes and bake at 425° F. till tender, 50-60 minutes. With electric mixer blend together milk, sour cream sauce mix, salt, cumin, and pepper. Let stand 10 minutes.

Cut a thin, lengthwise slice from each potato discard. Scoop out centers gently, being careful not to break shell add potato to sauce mixture. Stir in butter. Beat until fluffy, adding more milk as needed. Spoon back into potato shells sprinkle with paprika. Cover, label, and freezer for up to 2 weeks.

When ready to serve, heat potatoes, uncovered at 375° F. until hot, about 40 minutes. Meanwhile, fry bacon slices drain. Form into curls, secure with a toothpick, and garnish each potato with the bacon curl.

Nutritional Facts:

Serves: 5
Total Calories: 180
Calories from Fat: 76

This Twice-Baked Potatoes recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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