Simple Twice Baked Potatoes |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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A very simple recipe without cheeses or bacon, but still quite tasty, and potentially quite lowfat. Sorry about the lack of amounts but it is a pretty loosey goosey affair. This recipe freezes well if you freeze it before the second baking and then just pop it in the oven straight from the freezer. Ingredients:
6 potatoes |
vegetable oil |
butter or margarine, to taste |
1 1/4 ounces dry onion soup mix |
milk |
Directions:
1. Scrub and grease potatoes with vegetable oil.
2. Bake in oven until well done and crisp (about an hour at 400 F).
3. While potatoes are still hot, slice them in half lengthwise, and scoop the insides out into a bowl. Reserve the potato shells.
4. Add butter or margarine to taste, and the onion soup mix. Mash together well.
5. Slowly add milk to the potato mixture until the consistency is that of fluffy mashed potatoes.
6. Place mixture back in potato shells. Recipe may be frozen at this point.
7. Rebake potatoes at 400 F until crispy and browned on top.
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