Twice Baked Potatoes
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TWICE BAKED POTATOES
Serves 8

You can make these a day ahead of time. Just remember to increase the baking time

 4 russet potatoes

1 c sour cream
c milk
1 stick butter, melted
c chopped, cooked bacon
2 scallions sliced, greens included
2 tsp salt
tsp black pepper

c grated cheddar cheese

 

Bake potatoes until tender, about 1 hour at 400 F.  Cut potatoes in half lengthwise and remove most inside of the potato, leaving a thin layer of potato on the skins.  Mix sour cream through the black pepper with the potato, mashing as smooth as you like. Easily done with a hand mixer.  Refill the skins with the potato filling.  Top with grated cheddar cheese and bake a second time at 400 F for 25 minutes, until heated through and lightly toasted.  If made up ahead of time, increase the cooking time to 35-45 minutes. 

Serve with Grilled Mini Meatloaves and Sesame Greenie Beanies for a complete meal.

 

 

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