Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/2 teaspoon salt
1 package (3 ounces) cream cheese, cubed
2 tablespoons sour cream
Paprika
Pierce potatoes and bake at 375º for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika.
Place on a baking sheet. Bake, uncovered, at 350º for 20-25 minutes or until heated through and tops are golden brown.
Chunky Pecan Bars
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
Filling:
3 eggs 1 teaspoon vanilla extract
3/4 cup sugar 1 3/4 cup semisweet chocolate chunks
2 tablespoons butter, 1 1/2 cups coarsely chopped pecans
melted
In a small bowl. Combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13×9 inch baking pan. Bake at 350º for 10-15 minutes or until golden brown.
Meanwhile, in a large bowl, whisk the eggs sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust.
Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator. Makes 4 dozen.
