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Stuffed Baked Potatoes
Ingredients:
3 or 4 lg. Idaho potatoes
1 c. cottage cheese
3 Tbs. butter
2 Tbs. chopped onion
1 tsp. salt
2 Tbs. chopped pimiento
1 Tbs. butter divided for each half
3 or 4 lg. Idaho potatoes
1 c. cottage cheese
3 Tbs. butter
2 Tbs. chopped onion
1 tsp. salt
2 Tbs. chopped pimiento
1 Tbs. butter divided for each half
Directions:
Bake potatoes until well done. Cut in half, scoop out filling and mash. Beat in cottage cheese, 3 Tbs. butter, onion, salt and pepper. Fold in pimiento. Fill potato skins, top each with a pat of butter. Bake at 400 for 10 to 12 minutes.
Makes 6-8 Servings
Bake potatoes until well done. Cut in half, scoop out filling and mash. Beat in cottage cheese, 3 Tbs. butter, onion, salt and pepper. Fold in pimiento. Fill potato skins, top each with a pat of butter. Bake at 400 for 10 to 12 minutes.
Makes 6-8 Servings
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