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Twice-Baked Potatoes Recipe

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

Contributor:  
Contributor:  
Cindy Empson
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7 potatoes
1 package bacon, cooked crisp and crumbled
3 cups sharp cheddar cheese, grated
2 sticks butter (or less), cut into pieces
1 pint sour cream
2 cloves garlic, minced
1/4 c. milk (or slightly less)
Green onions, sliced (optional)
Salt and pepper to taste

Directions:
Directions:
Wash potatoes, prick with fork and bake on baking sheet until soft (about one hour in a 400 oven). Cut in half and carefully scoop out potato into a bowl. Place skins as shells in a baking pan. A few skins may tear, which is fine because you can throw them out and stuff the others more fully.

Preheat oven to 375. When potatoes are still hot, add butter and stir until soft/melted. Then add cheese, sour cream, garlic, salt/pepper and optional green onion and beat with a mixer until creamy. Beat in milk slowly, using only as much as you need.

Scoop potato mixture into shells and either freeze or rebake for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
12

 

 

 

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