Recipes:
## Twice-Baked Potatoes
### INGREDIENTS
6 large baking potatoes
6 ounces cream cheese, softened
1 cup sour cream
2 tablespoons butter or margarine
2 teaspoons onion salt
1 teaspoon salt
¼ teaspoon pepper
6 tablespoons shredded Cheddar cheese
**SERVES 6**
---
### Make Ahead
Prepare these potatoes up to 8 hours ahead. Cut leftover tops into wedges, coat with oil and seasoned salt and roast until golden for an hors d’oeuvre.
---
### VARIATION
For a delicious alternative, add 1 teaspoon of roasted, minced garlic to the potato filling.
---
### 1
Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.
---
### 2
Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.
---
### 3
Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350°F.
---
### 4
Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.
---
### Make It Quicker
• Use a teaspoon to easily scoop out the potato flesh without tearing the skin.
---
