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One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top. —Krista Smith Kliebensteain, Fort Collins, Colorado
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Nutrition Facts: 1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Sour Cream Potatoes published in Taste of Home August/September 2007, p35
Double baked, and double delicious, this potato recipe is a unique play on a baked potato. Whipped the…
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Reviewed on Sep. 14, 2009 by wintermom9597
I used 10 potatoes, but only peeled 5, left the skin on the other five. Used reduced fat cream cheese and sour cream and skim milk to cut down on the fat.
Reviewed on Jul. 28, 2009 by Cottage1
I use a 5 lb. bag of red potatoes instead of what the recipe calls for, and an extra 1/4 tsp. of garlic powder. My 19 year old son won't eat regular mashed potatoes, but he loves these ones.
Reviewed on Aug. 14, 2008 by sacrills
Can you freeze these potatoes before you bake them? - Sadie Crills, Lancaster, PA
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