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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Tuesday, November 13, 2007


2 large baking potatoes
1/4 cup crumbled bacon
1/2 cup green onion dip made with sour cream or sour cream with finely chopped green onions.
1/8 cup milk
2 tbsp butter or margarine
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese, divided

Prick potatoes with a fork several times and bake on a cookie sheet in oven at 350 degrees until center is soft; approximately one hour. 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 potato next to skin. (This helps keep the 'boat' reinforced)
Set your potato skins aside to be filled later.
Place the potato flesh that you removed in a bowl or pan and mash until lumps are gone.
Add butter, sour cream, and 1/2 of the cheese and continue mashing.
Add milk as needed to get the consistancy of a heavy mashed potato.
Spoon the mixture back into the potato skins.
Bake for another 15 minutes at 350 degrees.
Top each with remaining cheese and bacon pieces.
Bake again for 15 minutes or so until cheese is melted and potato begins to brown.

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