"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Twice Baked Potatoes, by Jill Backstrom, is from Our Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 large baking potatoes 8 slices bacon bacon drippings 1/2 cup chopped green onions 1 cup sour cream 1 tsp salt 1/2 tsp pepper paprika 4 tbsp sharp cheddar cheese
Bake potatoes at 400º for 1 hour Fry bacon until crisp, drain on paper towels; crumble In bacon drippings saute green onions until tender Cut potatoes in half lengthwise; spoon out inside of potato. Add potato pulp to onion in skillet; then add cheese, sour cream, salt, pepper; Mash and blend well Add bacon Heat over low heat Stuff potato skins with mixture and sprinkle top with paprika Place on baking sheet and bake 350º for 15-20 minutes
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