"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large baking potatoes, 8 slices bacon, 1 c. sour cream, 1/4 c. milk, 4 T. butter, 1/2 tsp. salt, 1/2 tsp. garlic salt, 1/2 tsp. pepper, 1 c. shredded Cheddar cheese divided, 8 green onions, sliced, divided, 1/2 tsp. onion salt.

Directions:
Directions:
Preheat oven to 350. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and use a grapefruit knife to cut the area you want to clean out. This makes scraping out the potatoes easier and avoids breaking the skins. The potato is put into a large bowl with the sour cream, milk, butter, salt, pepper, garlic salt, 1/2 tsp. onion salt, 1/2 c. cheese and 1/2 of the 8 green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture back into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. (To speed up baking time, microwave until potatoes are soft, prior to the first oven baking).

Number Of Servings:
Number Of Servings:
8 half potatoes
Preparation Time:
Preparation Time:
1 1/2 hrs.
Personal Notes:
Personal Notes:
Alex makes these with any kind of meat in the fridge as a substitution for the bacon. They're good without meat too.

 

 

 

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