Twice Baked Potatoes

These made a great lunch after a long morning of playing in the snow. I wasn't playing in the snow-I was inside baking potatoes. I can honestly say these were the best potatoes I've ever eaten, in any form. I guess a cup of sour cream will do that. In fact, they were so good, I don't imagine I'll be making them again anytime soon-too dangerous to the waistline. We ate them as a stand alone lunch because they were so heavy-these truly do make a meal in themselves. Makes aprox. 6 potatoes


You Will Need:

8 Large Potatoes (you can make extra if you like as you never know when you might hit a bad one) Scrubbed
1 cup sour cream
1 tablespoon dried onion flakes
1 teaspoon dried parsley flakes
1/2 teaspoon poppy seeds
Salt to taste

Bake the potatoes in a 425 degree oven until soft. Remove from oven and cool slightly. With a sharp knife, slice off the tops and hollow out the potatoes leaving enough potato to support the sides (about 1/2 inch). Place the hollowed out skins in a baking dish, return to the oven and reduce heat to 400 degrees F.

While they toast (if it takes longer than ten minutes to make the filling, remove the potato skins from the oven) mash the potato filling and insides of extra potatoes. Add the sour cream (using more if needed), onion, parsley and poppy seeds. Adjust salt. Re-spoon carefully into the potato shells and bake another twenty minutes or so, until the tops are nicely browned.