Friday, September 12, 2008

Twice Baked Potato


Ingredients:
4 large baking potatoes

1/2 cup low fat milk

3 oz. gf cream cheese, softened

2 Tablespoons gf sour cream

2 teaspoons fresh oregano, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup green onions, thinly sliced

2 bacon slices, cooked and crumbled

Directions:
Preheat oven to 400 degrees F.

Pierce potatoes with a fork; bake at
400 degrees F. for 1 hour, or until tender. Cool slightly.

Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly.

Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated.
Garnish with with green onions and crumbled bacon bits.

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Reentry by Peter Cawdron Book Review and Giveaway

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