Twice-Baked Potatoes
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A home-kitchen version of twice-baked potatoes, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 6 medium baking potatoes
- 1 (8 oz.) pkg. cream cheese
- 1/2 c. hot milk
- 1 tsp. garlic salt
- 2 Tbsp. butter
- 1/2 c. parsley, finely chopped
- paprika
Method
Put cream cheese out to soften.
Scrub potatoes and dry. Grease them with butter and salt the skins.
Bake at 350° for 1 hour.
Remove from oven and cool to handle.
Cut them in half lengthwise.
Remove cooked potato to bowl, being careful to reserve the skins whole.
Mash with cream cheese, hot milk, garlic salt and butter.
Pile mixture back into skins.
Sprinkle with parsley and paprika and bake 20 more minutes.
Makes 6 servings.
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