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6 medium potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling
1. Preheat oven to 400°F. Scrub potatoes then pierce each several times with a fork.
2. Bake 55 minutes, or until tender; let cool slightly.
3. Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper, and beat with an electric beater.
4. Spoon mixture into potato shells and lightly sprinkle with paprika. Bake 30 minutes, or until potatoes begin to brown on top.
Potato Tips:
To clean baking potatoes, scrub them under cold running water; the cold water also helps ensure a crispy crust when they're baked. Before baking, pierce potatoes a few times with a fork so they won't burst.
If you're time-pressed, you can hurry the cooking process along by microwaving the potatoes first then finish them off in the oven till the skins crisp up.
Baked potatoes are so versatile! You can eat them plain, serve them with the usual toppers, or take it a step further and bake 'em again, as in this recipe.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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