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Roasted Twice-Baked Potatoes Recipe

   
 

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     Roasted Twice-Baked Potatoes

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   1 hour

Ingredients
2 cloves garlic
1 t. oil
4 lg. baking potatoes (21/2 lb)
1 c. sour cream
1/2 lb. Velveeta, cut up and divided
1/2 c. grated Parmesan Cheese
1/2 c. bacon bits
 

Instructions
Preheat oven 400. Rub potatoes with light coat of oil. Wrap loosely with foil. Bake 1 hour.
Reduce oven temp. to 350 degrees. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers leaving 1/8 inch thick shells. Place potato flesh in medium bowl and mash. Add sour cream, garlic, three fourths of the Velveeta and the parmesan cheese. Beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
Bake 30 min; top with remaining Velveeta. Bake an additional 5 min or until Velveeta is melted. Sprinkle with bacon.


Originally Submitted
8/1/2011





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