Twice-Baked Potatoes With Basil And Sour Cream
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Twice-Baked Potatoes With Basil And Sour Cream
  Creams  
Last updated 6/12/2012 12:59:50 AM. Recipe ID 22848. Report a problem with this recipe.
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      Title: Twice-baked potatoes with basil and sour cream
 Categories: Live
      Yield: 4 Servings
 
      4 md Yukon Gold or other
           Yellow-fleshed potatoes
           (about 1 3/4 pounds)
  2 1/2 tb Unsalted butter, softened
    1/4 c  Milk
           Salt and pepper to taste
    1/2 c  Packed fresh basil leaves
    1/4 c  Sour cream
 
  Preheat oven to 400 degrees.
  
  With a fork prick potatoes and on a baking sheet bake in middle of
  oven 1 hour, or until tender. Leave oven on. When potatoes are just
  cool enough to handle, halve lengthwise and scoop flesh into a
  3-quart saucepan, leaving 1/4-inch thick shells. With a potato masher
  mash potatoes in saucepan with 3 tablespoons butter. Stir in milk and
  salt and pepper to taste. Transfer shells to baking sheet and brush
  insides with remaining 2 tablespoons butter. Season shells with salt
  and pepper. Mashed potatoes and shells may be prepared up to this
  point 1 day ahead and chilled, covered. Reheat mashed potatoes before
  proceeding.
  
  Bake potato shells in middle of oven until golden, about 20 minutes.
  While shells are baking, cut basil into thin strips and stir about
  three fourths into warm mashed potatoes. Spoon mashed potatoes into
  shells and bake until heated through, about 10 minutes. Serve each
  potato half topped with 1/2 tablespoon sour cream and some remaining
  basil.
  
  Yield: 4 servings
  




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Recipe ID 22848 (Apr 03, 2005)

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