This side is great with roast beef, steak or pork loin dinners. You can easily cut the recipe in half (and make 3 potatoes) or wrap any extra potatoes in plastic and place in the freezer for later! When you're ready to use them, just defrost in the refrigerator over night and bake as directed.
- Recipe -
● 6 potatoes
● 1/2 cup sour cream
● 3 oz. cream cheese
● 2 T. milk
● 2 T. butter
● 1 t. onion salt
● 1/8 t. white pepper
● 2 T. pimento, chopped
● Cheddar Cheese, grated
1. Bake potatoes @ 450 degrees for 50 minutes. (Make sure to poke each potato with a fork before placing in oven.)
2. Cut slice from top and scoop out potato, leaving some ﬂesh so that it holds it's shape. Mash the potato and then add the rest of the ingredients, except the cheddar cheese.
3. Place ﬁlling back into potato shells. Sprinkle tops with Cheddar cheese. (Potatoes can be covered and refrigerated at this point. When you're ready to heat them up, take them out of the refrigerator about 30 minutes before placing in oven to bake.)
4. Bake at 375 degree oven for 15 minutes.
NOTE: If you don't need 6 potatoes, cut the recipe in 1/2 and use 3 potatoes.