Twice-Baked Potatoes - Oster 2503 Instructions And Recipes Manual

Sugar Cookie Tarts
2cupssugar
1 cup shortening
3/4 cup margarine or butter, softened
2 teaspoons vanilla
1 egg
3 112 cups Gold Medal@ flour
1 teaspoon baking powder
i/4 teaspoon salt
Cream Cheese Spread (below)
Toppings (sliced fresh fruit or jam and toasted
sliced almonds)
Heat oven to 375". Beat sugar, shortening, margarine, vanilla and egg in large bowl on low speed
Beat in flour, baking powder and salt on medium speed until blended.
Roll half of the dough at a time l/4 inch thick on lightly floured surface. Cut into 3-inch rounds. Place
2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown; cool slightly.
Remove from cookie sheet; cool completely. Spread about 2 teaspoons Cream Cheese Spread over
each cookie. Arrange Toppings on spread. Refrigerate any remaining cookies. About 2 l/2 dozen
cookies.
Cream Cheese Spread
I package (8 ounces) cream cheese, softened
l/2 cup sugar
1 teaspoon vanilla
Beat all ingredients in small bowl on low speed until smooth.
High Altitude Directions (3500 to 6500 feet): Heat 11 to 13 minutes.
Twice-baked Potatoes
4 large baking potatoes
1 cup nonfat yogurt or light sour cream
114 cup grated Parmesan cheese
2 tablespoons chopped chives or green onions
l/4 teaspoon salt
i/8 teaspoon pepper
Paprika
Heat oven to 400". Bake potatoes about 1 hour or until tender. Cut thin lengthwise slice from each
potato; scoop out potato, leaving a thin shell. Beat potatoes on low speed 1 to 2 minutes or until no
lumps remain. Beat in remaining ingredients except paprika until fluffy. Place shells on ungreased
cookie sheet. Fill with potato mixture; sprinkle with paprika. Bake about 20 minutes or until filling is
hot. 4 servings.
High Altitude Directions (3500 to 6500 feet): No changes
needed.
@Reg. T.M. of General Mills, Inc.