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Twice-Baked Potatoes Supreme
SUBMITTED BY:
Ruth Andrewson
"On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes."
RECIPE RATING:
Read Reviews
(7)
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PREP TIME
15 Min
COOK TIME
1 Hr 20 Min
READY IN
1 Hr 35 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
8 large baking potatoes
1/4 cup butter or margarine, softened
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 cup milk
grated Parmesan cheese
Paprika
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DIRECTIONS
Pierce the potatoes with a fork. Bake at 400 degrees F for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set shells aside. In a large bowl, mash pulp; add butter, garlic powder, salt, oregano, cayenne, celery salt and enough milk to make a smooth filling. Stuff or pipe into shells; place in two greased 13-in. x 9-in.x 2-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
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REVIEWS
Reviewed on Jan. 1, 2008 by
Christine M
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Christine M
Jan. 1, 2008
These were very good. We love baked potatoes and it was nice to find a "twice-baked" recipe that isn't oozing with unnecessary cheese. The touch of parmesan and other seasonings were all that was needed, although I did add some snipped chives. I tried to take a shortut and pre-cook the potatoes in the microwave instead of baking - don't do that! You need to bake them to get the skins crispy, otherwise they are flimsy and fall apart easily when trying to scoop out the potato. Will definitely make these again!
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8 users found this review helpful
These were very good. We love baked potatoes and it was nice to find a "twice-baked" recipe...
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Reviewed on Oct. 18, 2006 by
Shelley
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Shelley
Oct. 18, 2006
I really liked these potatos. They were easy to make and also made great leftovers.
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4 users found this review helpful
I really liked these potatos. They were easy to make and also made great leftovers.
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Reviewed on Jul. 7, 2008 by maggieincali
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maggieincali
Jul. 7, 2008
This was excellent! The paprika on the top was a nice touch. The potatoe looked as good as it tasted!
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1 user found this review helpful
This was excellent! The paprika on the top was a nice touch. The potatoe looked as good as it...
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Reviewed on Feb. 15, 2008 by
Libby
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Libby
Feb. 15, 2008
These were awesome! I am glad to find a twice-baked potatoe recipe without sour cream or cream cheese. I used chedder because I didn't have any parmasean, but I think they would be even better with parmasean. I was looking forward to having the leftovers for lunch today, but when I got home they were already gone!
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1 user found this review helpful
These were awesome! I am glad to find a twice-baked potatoe recipe without sour cream or cream...
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Reviewed on Feb. 12, 2008 by
Chazwaine
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Chazwaine
Feb. 12, 2008
I omitted the oregano, Parmesan cheese, and paprika because they were the main seasonings for my main dish, and I added a sprinkle of salt and parsley on each potato. These were delicious!
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1 user found this review helpful
I omitted the oregano, Parmesan cheese, and paprika because they were the main seasonings for...
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Reviewed on May 6, 2007 by
mmart
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mmart
May 6, 2007
These came out great!
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1 user found this review helpful
These came out great!
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Reviewed on Jan. 1, 2007 by
CHEFJEFFREY
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CHEFJEFFREY
Jan. 1, 2007
My mom made this one for me. It is so good and easy to make.
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0 users found this review helpful
My mom made this one for me. It is so good and easy to make.
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