• 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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