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From: hancock@aerospace.aero.org (Melody F. Hancock)
Newsgroups: rec.food.recipes
Subject: LACTO: Twice-Baked Potatoes
Summary: original subject was Re: REQUEST: Twice-Baked Potatoes
Keywords: recipe lacto
Message-ID: <1991Feb21.034651.25998@mthvax.cs.miami.edu>
Date: 19 Feb 91 21:56:43 GMT
References: <1991Feb16.215435.28493@mthvax.cs.miami.edu>
Reply-To: hancock@aerospace.aero.org (Melody F. Hancock)
Followup-To: rec.food.veg
Organization: The Aerospace Corporation
Lines: 27
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

We're having that for dinner tonight!  Here's what I normally do.  I
don't ever measure anything so this is approximate.  I usually make 4
potatoes (8 twice baked potatoes)

Remove the insides of the baked potatoes
Mash the potato with butter (1/4 stick) salt and pepper
Add:
   Sour Cream (about a cup)
   Can of Cream of Mushroom soup or Cream of Broccoli
      This keeps the potato mixture from drying out.
      You might want to use 1/2 of each.  The cream of
      broccoli soup is a bit on the green side ...
   Sliced fresh mushrooms (6 oz package)
      I used canned one time because there were no fresh
       mushrooms available.  They seemed to be a bit too salty
       and slimy.
   Shredded Cheese (1/2 cup cheddar and 1/2 cup swiss)

After mixing well, fill the potato skins and reheat in the oven at 350
degrees for about 15 minutes.  You can also zap them in the microwave
for about 3 minutes.

In addition, you can add any of the following to the potato mixture -
green onions, cooked broccoli, and parmesan cheese.

Good Luck,
Melody hancock@aerospace.aero.org