ITALIANO TWICE BAKED POTATOES |
| Name: |
SUSAN CECILIA HALL |
| Base: |
MACDILL AFB |
| Recipe: |
4 LARGE RUSSET POTATOES
1 QT BREAKSTONES SOUR CREAM
2 CUPS ROMANO CHEESE
1 ENVELOPE OF ONION MIX
1 TB GARLIC POWDER
4 CUPS HOFFMANS SHARP CHEDDAR CHEESE (BUY IN THE DELI IF THEY HAVE IT, IF NOT KRAFT WILL DO)
2 CUP CHOPPED ONIONS
1 TSP OREGANO
1/2 BUTTER
DASH OF PEPPER
MILK (USE A LITTLE AT A TIME JUST TO MAKE THE MIXTURE FLUFFY).
BAKE POTATOES @ 350 FOR 45 MIN HOUR OR UNTIL DONE, COOL;
SLICE IN HALF LONG WAYS AND SCOOP OUT POTATO INTO A LARGE BOWL; LEAVING SKINS FOR STUFFING
MIX: POTATOES, SOUR CREAM, ROMANO CHEESE, ONION MIX, GARLIC POWDER, OREGANO AND SHARP CHEESE UNTIL FLUFFY;
SPOON MIXTURE INTO POTATO SKINS AND BAKE UNTIL LIGHTLY BROWNED. |
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