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Twice Baked Potatoes (Serves 8)

Even though twice-baked potatoes sometimes seem more labor intensive than plain baked potatoes, they are more than worth the effort. In fact, in this recipe the entire procedure is done ahead of time so the potatoes can be conveniently stored in the freezer ready to be served when needed.

8 large baking potatoes
1 cup light sour cream
1/4 cup butter or margarine
1 egg
1 teaspoon salt
1/8 teaspoon white pepper

1. Scrub and prick potatoes several times with tines of a     fork.

2. Bake potatoes in preheated 400 degree oven for 1 hour     or until tender when pierced with a fork.

3. While potatoes are still warm, cut an oval shaped hole     in the top of each potato and scoop out potato. Leave     peel intact.

4. Mash potatoes by pushing them through a potato ricer     and/or using an electric mixer.

5. Add sour cream, butter, egg, salt and pepper. Mix well.

6. Put this mixture back into the potato skin. Cool     thoroughly Wrap. Individually in foil. Label, date and     freeze.

7. To serve: Place unwrapped frozen potatoes in     preheated 350 degree oven for 50-60 minutes.

Nutritional Information per serving:
323 calories, 6 grams protein, 9 grams fat, 53 grams carbohydrate, 53 milligrams cholesterol, 372 milligrams sodium, 5 grams fiber