Twice Baked Potatoes III
- 8 baking potatoes, medium size
- 2 tablespoons butter
- 14 teaspoon salt
- 1 can Campbell's cheddar cheese soup
- Bake potatoes until done.
- Cut potatoes in half lengthwise; scoop out insides leaving a thin shell.
- Mash potatoes with butter and salt.
- Gradually add soup and beat until light and fluffy.
- Spoon into shells.
- Bake in a 2 1/2 qt.
- shallow baking dish (9 x 13") at 450 for 15 minutes or until hot.
baking potatoes, butter, salt, campbells cheddar cheese soup
Taken from www.food.com/recipe/twice-baked-potatoes-iii-1475 (may not work)