Thursday, June 10, 2010

Twice Baked Potatoes and Peppercorn Pork Tenderloin

Butter - melted
Sour Cream
Sharp Cheddar Cheese - grated
Green Onions - chopped
Salt and Pepper

Wash and dry potatoes. Rub a tad of shortening over skin. Bake until soft. Cool.
Cut a thin lengthwise slice from each cooled potato; scoop out inside, leaving a thin shell.
Mash potato, pour in desired amount of melted butter, sour cream, cheese, green onions, and salt and pepper to taste. Fill shells with potato mixture. Bake uncovered 350° to 375° 20-30 minutes or until filling is hot and golden brown.

Peppercorn Pork Tenderloin
Thaw and grill or bake according to package directions

Frozen instructions:
Potatoes - thaw and bake as instructed above or if frozen, bake for approx. 1 hour.

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