"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from Patty's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Bradford
Added: Wednesday, June 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 large baking potatoes
1/2 pound bacon
4 tbsp. butter
1 large onion, chopped
1/2 c. chopped fresh mushrooms
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. chopped fresh chives
1 tsp. salt
1 (8 oz) container sour cream
1 (8oz) package shredded cheddar cheese
1 tsp. dry bread crumbs

Directions:
Directions:
Preheat oven to 400 degrees. Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Using a large spoon, fill the potatoe skins with the mixture. Top with bread crumbs, the remaining cheese and bacon. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Broccolli would be a great addition. Enjoy.

 

 

 

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