Serves: 8
Total Calories: 152
Cut baked potatoes in half lengthwise; scoop out insides, leaving a thin shell. With electric mixer, mash potatoes with butter. Gradually add soup and chives; beat until fluffy. Spoon into shells. Sprinkle with paprika. Bake in a 9x13-inch baking dish at 450° for 15 minutes.
Editor’s Extra: About potatoes: Russets are good for French fries or baked potatoes. Yellow Finn and Yukon Gold bake well, and micro-bake well, too. These roast good and make good scalloped potatoes. The reds and round whites, or new potatoes, boil good and make the best potato salad.
This Cheddar Baked Potatoes recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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