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Here's my creamy and rich version of twice-baked potatoes. Always a treat, they go very well with the Chicken Cordon Bleu for my holiday dinner. —Merle Dyck, Elkford, British Columbia
Originally published as Bacon 'n' Cheese Stuffed Potatoes in Taste of Home December/January 2008, p47
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Dec. 17, 2012 by mebrasker
Very easy, I also add garlic powder to taste.
Reviewed on Feb. 20, 2012 by trancebaby
As I am sure you can tell by the ingredients, this recipe is a winner. It looks more elegant than a standard baked potato, and it tastes great, too. I did not change anything except I sprinkled paprika on the finished product.
Reviewed on Jan. 04, 2012 by Kristiana13
EVERYONE LOVED THIS!
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