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Monday, 2 February 2015

Easy Kid-Approved Twice-Baked Potatoes

 I whipped these together on a cold (very very cold) day and they were inhaled.  There were hysterical 'mmhmm...' sounds coming from the 11 month old, and the 4 year old was chattering about how these were her favorite. My almost 9 year old was asking how many potatoes he could eat for his dinner, 3 or 4?  These are a great and easy meal to whip together - not much different than putting together baked potatoes for dinner, but they just have that extra something to them that really takes it to a new level of tastiness. Enjoy!

A great all-in-one meal, ready to eat!
A full pan of delicious stuffed potatoes - made to help us all weather a blizzard.

Easy Kid-Approved Twice-Baked Potatoes
Based on a recipe idea from Southern Living Magazine
Makes 8 open-faced potatoes

Scrub, poke several times with a fork and then cook 4 large russet potatoes either by baking in the oven until soft or microwaving.  (Oven takes ~40 minutes at 400F, microwave takes ~ 10-15 minutes to give you a guideline - I prefer oven cooking)

Preheat oven to 400F. Line a baking sheet with foil.

Slice potatoes in half and carefully scoop out the insides, placing potato flesh into a large mixing bowl.  Place the potato shells on your foil-lined baking pan.

Mix into potato in large bowl: (I chop/mix using a pastry cutter)
2-3 oz regular or light cream cheese
3 Tbsp butter
1/3 - 1/2 cup milk
Salt and pepper, if desired (you'll season the topping, so this doesn't really need salt/pepper, I find)

Mix in:
1 cup cheddar cheese, chopped into small pieces
1 - 1/4 cup frozen peas
4-5 slices turkey breast, chopped

Add extra salt/pepper, to taste.  If you want a lighter/fluffier filling, mix in a bit more milk.

Fill potato shells evenly.  Bake at 400F for 15-20 minutes.  Serve and enjoy!

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