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Twice Baked Potatoe Recipe

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This recipe for Twice Baked Potatoe, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, June 8, 2007


Big FAT baking potatoes
Your favorite cheese or cheeses, grated
Bacon, crumbled
Sour Cream
Green onions, diced
Olive oil
Salt and Pepper

First rub your potatoes with olive oil. This allows the skin to harden and act as a shell once they have been baked.

Bake on a cookie sheet in oven at 350 degrees until center is soft. I always test with a fork.

Remove from heat and let cool. Slice potatoes in half and remove the insides with a spoon. Leave about an 1/8 of an inch of potatoe next to skin. (This helps keep the 'boat' reinforced) Set your potatoe boats to the side and we will fill those later.

Place the potato that you removed in a bowl. Add butter, milk, sour cream, and cheese(s) to taste. You want the consistancy of a heavy mashed potatoe. Mix in the crumbled bacon strips and green onions. Add salt and pepper to taste.

Scoop the new potatoe mixture into your boats.
Sprinkle with cheese and garnish with any left over green onions or bacon bits.

Bake again at 350 degrees for about 35 to 40 minutes.




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