TWICE-BAKED POTATO

Easy and delicious change from the sour cream version, using french onion dip. Serves 8

4 large Potatoes 4 large
1 tsp Onion Powder 5 mL
1/4 tsp Garlic Powder 1 mL
1/4-1/2 cup Milk 50 mL-125 mL
4 tbsp Butter 75 mL
3-1/2 tbsp French Onion Dip 60 mL
Fresh parsley
1/4 cup Grated Cheddar cheese (optional) 50 mL

Preheat over to 400°F [200°C].

Wash potatoes, pierce with a fork or knife a few times and bake until done, about 1 hour. Remove from oven, slice potatoes in half and scoop out insides within 1/4 inch of the shell edge. Place this in a bowl and mash with 1/4 cup milk [50 mL] ,(adding more if necessary), and all other ingredients except cheese and parsley.  

When well blended, scoop mixture back into potato shells. Top with cheese, sprinkle with parsley. Put back into oven at 300°F [150°C] for 15 minutes or until cheese is melted and bubbly.

Notes: These can be made ahead, frozen and reheated.


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