1. Bake potatoes as directions. Cut thin ... top of each potato. Scoop out inside with ... Place stuffed potatoes in square baking dish, 8 x ... minutes. Makes 4 servings.
Scrub potatoes - do not peel. Cut each potato into 6-8 wedges. Brush with oil. Sprinkle with salts. Bake at 400 degrees for 30-40 minutes or until brown.
The night before: Scrub, pierce, grease and bake potatoes at 450 degrees for 50 minutes. Cut potatoes in half, scoop out insides. Mash ... to taste. Refill potato shells. Chill. The next day: ... degrees for 15-30 minutes.
Bake potatoes at 375 degrees for 40 minutes. Slice in half lengthwise, scoop out the ... little milk. Refill potato shells, top with cheese and ... until cheese is melted.
Rub potatoes with oil and bake. Cool. Refrigerate overnight. Cut in half and scoop out chunks. Freeze potato skins to use later (brown ... bacon and green onions.
Wash potatoes and prick several times with fork; bake at 400°F for 1 hour ... cool. Cut potatoes in half lengthwise; then scoop out ... and bubbly. Add potato pulp, salt, pepper, 2 tablespoons ... onion, bacon and cheese.
1. Wash the potatoes, pat dry. 2. Prick each potato with a fork in a few pieces. 3. Bake potatoes on a rack at ... Good served with: Baked ham or roast chicken or ... with a green salad.
Ingredients: 10 (bacon .. cheese .. hot .. paprika .. potatoes .. salt ...)