Recipe: Twice Baked Potatoes (with sour cream and Parmesan)

TWICE BAKED POTATOES

4 large baking potatoes
1/2 cup butter, softened
1/4 cup milk
1/4 cup sour cream
2 Tbsp. Parmesan Cheese
1 1/2 tsp. salt
1/2 tsp. onion powder
Dash cayenne pepper
Paprika

Preheat oven to 425 degrees. Wash potatoes. Place in shallow pan.

Bake for 45 minutes or until easily pierced with a fork.

Remove from oven and reduce temperature to 350 degrees.

While still hot, carefully cut potatoes in half, lengthwise. Scoop out potato, leave an 1/8 inch wall.

Place potato centers in mixing bowl, add butter and milk. Whip until fluffy. Add sour cream, cheese, onion powder, salt and cayenne pepper. Mix. Spoon back into skins. Sprinkle with paprika.

Bake in greased shallow baking pan for 30 minutes or until they begin to brown.

TIP: you can refrigerate overnight and cook right before supper.

rec.food.recipes/2000/Johnson