Twice Baked Potatoes
Baked potato stuffed with broccoli, mushrooms, pimientos and cheddar cheese, and baked once more.

Recipe by Paul Mayville

Ingredients

• 3 Medium Russet potatoes
• 1 cup sour cream
• 1 cup cheddar cheese, divided
• 1 cup broccoli florets, chopped
• 1 can chopped mushrooms, drained
• 1/4 cup pimientos, drained
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika

Directions

Wash potatoes and bake at 400 for 1 hour or until soft. Cut in half lengthwise and let cool for 10 min. Scoop potato pulp into bowl leaving 1/2 inch of potato to keep skin intact. Set skins aside.

Add sour cream, salt pepper, paprika, and 1/2 cup of cheese to pulp. Mix until light and fluffy. Add garlic, broccoli, mushrooms and pimentos, stir into potato mixture. Stuff potato skins with mixture and sprinkle evenly with remaining cheese. Place on ungreased baking sheet. Bake at 400 for 10 minutes or until cheese is melted and bubbly. Remove from oven and lightly dust potatoes with paprika for color. Serve immediately.

Serves 6