Twice-Baked Potatoes Recipe
Ingredients
4 medium potatoes
1 jar (5 ounces) Meufchatel cheese spread with pimiento
1/4 cup milk
2 tablespoons margarine or butter
1/2 teaspoon salt
Dash of pepper
Chopped chives
Directions
Prick potatoes in several places with fork.
Microwave on paper towel 7 minutes; turn over and rearrange potatoes.
Microwave until just tender, about 4 minutes.
Let stand until cool enough to handle, about 15 minutes.
Cut potatoes lengthwise into halves; scoop out inside, leaving a 1/4 inch shell.
Mash potatoes until no lumps remain; beat in cheese, milk, margarine, salt and pepper until fluffy.
Spoon mixture into potato shells.
Sprinkle with chives.
Microwave uncovered until hot, 4 to 5 minutes.
Microwave on paper towel 7 minutes; turn over and rearrange potatoes.
Microwave until just tender, about 4 minutes.
Let stand until cool enough to handle, about 15 minutes.
Cut potatoes lengthwise into halves; scoop out inside, leaving a 1/4 inch shell.
Mash potatoes until no lumps remain; beat in cheese, milk, margarine, salt and pepper until fluffy.
Spoon mixture into potato shells.
Sprinkle with chives.
Microwave uncovered until hot, 4 to 5 minutes.
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