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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium russet potatoes]

2½ cups shredded cheddar & Monterey Jack cheese

¾ cup sour cream

1 teaspoon salt

dash of garlic powder

splash of milk

crumbled bacon - optional
Directions:
Directions:
Scrub potatoes clean and prick several times with a fork.

Microwave for 10 minutes then turn over. Microwave for additional 10 minutes. Repeat process until fork can be inserted easily and potato feels soft.

Remove potatoes from microwave and let cool. (or move on and use a pot holder as to not burn yourself)

Slice potatoes lengthwise.

Gently scoop out as much of the potato as you can without damaging the skin.

Place shells onto a baking sheet lined with parchment paper.

When all potatoes have been scooped out mix in cheese (reserve ½ cup), sour cream, milk, salt and garlic until smooth.

(for best results use an electric mixer, but this can be done with a masher or fork)

If needed add more milk or sour cream. Texture should be like stiff mashed potatoes.

When mixture is ready, scoop back into potato shells. Top with remaining cheese and bacon.

Bake at 350° for 15-20 minutes, until cheese is melted and centers are hot.


Variation:

Spread potato mixture into a greased 8x8 pan, top with cheese and bacon. Bake until heated through and bubbly.

Lightly oil and salt the outside of the potato shells. Fill shells with cheese and bacon (lots) only and bake until melted-Restaurant Style Potato Skins

 

 

 

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