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Prepare potatoes according to directions. Heat
sour cream being careful not to boil. Add mustard,
salt and sugar. Stir to blend. Stir into hot
potatoes. Add onion. Stir to blend. Spoon into
foil baking shells. Sprinkle with paprika. If
potatoes are made ahead and refrigerated cover
with foil. Place on grill or in oven until heated
through.
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