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Stuffed Yukon Gold Potatoes With Cheese And Chilies Recipe

Ingredients

How to make it

  • Preheat oven to 375 then scrub and dry potatoes but do not peel.
  • Use a paring knife to deeply pierce each potato before baking.
  • Set potatoes directly on oven rack and bake 1 hour or until tender.
  • Let potatoes cool for a few minutes then cut 1/3 lengthwise off tops of potatoes.
  • Use a spoon to remove the potato pulp into a mixing bowl and reserve potato shells.
  • Mash pulp and stir in chilies, butter, 1/4 cup sour cream and 1/2 cup cheese.
  • Increase oven heat to 400 then fill shells generously with potato mixture.
  • Sprinkle with reserved cheese and place on baking sheet then bake 10 minutes.
  • Top each potato with a little reserved sour cream then serve immediately.

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The Cook

chefmeow Garland, TX

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