Is your baked spud just a dud? Well, Mr. Food is giving us a tasty tip to spruce up that baked potato. Let’s check it out.
Baked potatoes are such an easy fix! Simply scrub 'em, pierce 'em, and into the oven or micro they go, and they always come out perfect, but there are little ways we can jazz 'em up to make them doubly delicious! Want to jazz?
We baked 6 large potatoes until they're fork-tender.
We slice about 1/2 inch off the top of each one and scoop out the pulp, leaving about a 1/4-inch-thick potato shell. Put the pulp in a bowl and beat it together with 2 eggs, 1 cup sour cream, 1 stick softened butter and 1/2 teaspoon each of onion powder, salt and pepper.
Spoon it all back into the potato shells, then finish 'em off in a 400°F oven for another half hour or so, until the tops are golden brown, and that easily, they're ready to team with whatever our main dish is.
A couple of other things I like to do for extra flavor? Mix in some cheese, bacon, or chives before filling them, and for a company-fancy look, sprinkle them with a bit of paprika for eye-catching color!
If you'd like the recipe, just send a self-addressed, stamped envelope, marked "Stuffed Baked Potatoes," to me, Mr. Food, right here at the station, or look for it online for a doubly good idea! I mean, if baking a potato once is good, then baking them twice has gotta be "OOH IT'S SO GOOD!!®"
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