"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Twice Baked Potatoes Recipe

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

Contributor:  
Contributor:  
Marla Warden
Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 large or 6 small potatoes
32 oz. Sour cream
6-10 slices cooked bacon, crumbled
2 lb. Bag cheddar cheese
2-3 tablespoons margarine or butter
Salt and pepper to taste

Directions:
Directions:
Either bake potatoes in oven for about an hour, or microwave them until they are tender and soft. Let cool for about 15 or more minutes, until you can comfortably handle them without burning yourself.
Cut potatoes in half and scoop out the potato guts, leaving enough potato on the skins in order to form a sturdy little boat-like dish.
Smash the potato guts, add enough sour cream to make potatoes a chunky/smooth consistency, but not too much to be runny.
Add crumbled bacon, 1 lb of cheese, margarine, and salt and pepper. Stir together. Potatoes may still be a little chunky and that is okay. You can keep stirring until creamier, if you prefer. Either way, they are great!

Scoop the mixture back into the potato skin little boats. Cover with the rest of the cheese, or as much as you like. Sprinkle with a little parsley, just for color and it makes the flavors pop!

Bake in 350 oven for 30-45 minutes, or until the cheese is bubbly and melted. Remember; just heat them through since everything has already been pre-cooked.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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