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Double Stuffed Potatoes
What You’ll Need
6 russet 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
What to Do
Preheat oven to 400 degrees F. Scrub potatoes, then pierce each several times with a fork.
Bake 55 minutes, or until tender; let cool slightly.
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; beat with an electric mixer until smooth. Spoon mixture into potato shells and lightly sprinkle with paprika.
Bake 30 minutes, or until potatoes begin to brown on top.
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