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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Jeannie's Family Cookbook, 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 large baking potatoes
1/2 c. butter, softened
3/4 c. sour cream, add milk if needed.
3 T crumbled cooked bacon
3 T finely chopped onion
1/2 teaspoon salt
Dash pepper
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Directions:
Directions:
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

In a large bowl, mash the potatoes with butter. Stir in the sour cream; milk, bacon, onion, salt, pepper and 1 cup cheese.

Spoon into potato shells. Top with remaining cheese.. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted Yield: 6 servings.
Personal Notes:
Personal Notes:
You can refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

 

 

 

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