Results 81 - 90 of 147 for double baked potatoes

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Combine flours. Measure 1 3/4 ... flour and mashed potatoes, beat until smooth. Stir ... Let rise until double. Punch down and form ... rise until double. Bake 30 minutes in a 350 ... sound hollow when tapped.

Scrub, peel, and place potatoes in small saucepan. Cover generously ... the 3/4 cup potato water into mashed potatoes, then ... will rise to double in bulk but it will ... with topping and bake in a 350 degree oven ... moist and "goo-ey" underneath.

Mix yeast and 1/2 cup ... stand overnight or double in size. Next morning, punch ... will rise slowly. Bake 20 minutes or until brown ... Bake on bottom rack.

Place in center of a ... and make a double fold. Turn the ends in ... seam side up in shallow baking pan. Bake at 350 degrees for 2 1/2-3 hours.

Fry bacon until crisp. Drain ... Peel and slice potatoes onto a large piece of double heavy-duty aluminum foil. Add onions ... package often. Note: Bake in oven at 400°F for ... if desired. Serves 4.



Dissolve 1 package yeast in ... 1 cup mashed potatoes, sugar, 1/4 cup butter, ... add 1 cup potato water and yeast mixture. Set ... Let rise until double in bulk. Punch down and ... pieces, if desired. Bake at 375 degrees for 20 ... that is very special.

Combine all the above ingredients ... or until dough doubles in bulk. Turn over onto ... size once again. Bake 30-35 minutes at 350 degrees. ... degrees for 12-15 minutes.

Sprinkle sugar and yeast over ... minutes. Scoop out potato pulp. Mash with butter. Combine ... 1 hour until double in volume. Grease a 12 ... center of oven. Bake for 15 to 18 minutes ... turkey. Makes 1 dozen.

Scald milk, pour into large ... shortening and mashed potato granules. Cool to lukewarm. Add ... warm place until double in bulk, about 30 minutes. ... with melted butter. bake at 400 degrees for 12 ... occasionally until golden brown.

To prepare mashed potatoes, cut up and cook ... warm place until double in bulk. Punch down, cover ... double in bulk. Bake in a 350 degree oven ... from past cookbook #2.

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