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Catherine Parrotta's recipe: Baked Stuffed Potatoes


10-12 large baked potatoes           
1 1/2 cups sour cream
1 1/2 sticks butter
1 1/2 cups cheddar cheese
Garlic salt, chives, bacon bits
Salt & pepper to taste
Remove cooked potato from shell and mash.

Add above ingredients and refill shells.

Shred cheese and sprinkle over potatoes.

Sprinkle paprika.

Heat at 350 until hot, about 15-20 minutes.



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