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Twice Baked Potato Guts Recipe

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This recipe for Twice Baked Potato Guts, 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: Friday, June 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. potatoes, cooked and drained
1 lb bacon, cooked and crumbled
1 bunch green onions, thinly sliced
1 lb grated cheddar cheese
32 oz. sour cream
4 garlic cloves (or 1 tablespoon garlic powder)

Directions:
Directions:
Mash potatoes to desired consistency. Add bacon, reserving about 2 slices of bacon for the top. Sauté green onion until tender and translucent and add to potato mixture. Add cheese, reserving 1 cup for the top. Add sour cream. Grate the garlic and add to the potato mixture. Combine everything very well.

Place in a casserole dish that has been sprayed with butter spray. Top with the remaining cheese and bacon.

Bake at 350º for about 30 – 40 mins, or until cheese is bubbly and potatoes are hot.

*Garnish with extra chopped green onion or parsley, if desired.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
An easy way to enjoy twice baked potatoes, and it only takes half the time.

 

 

 

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