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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Recipes to Remember, 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 Idaho potatoes ( as large and oval as possible)
1 3/4 cup sour cream, or 2 cups if to taste
1 tsp dried parsley
1 to 1 1/2 cups shredded cheddar cheese, optional
1/4 cup or so bacon pieces, optional
Paprika
salt and pepper to taste
1 stick butter
vegetable oil to coat
Directions:
Directions:
Preheat oven to 350 degrees.
Wash potatoes, pat dry, prick sides gently with fork, and coat each potato entirely with oil. Place on foil covered pan. Bake for at least 1 hour.
In a large boil, place 1 stick butter. Remove potatoes from oven and slice off top third of each one. Gently scoop out potato with spoon ( potato skins should be crisp) and place in a bowl. Leave a little when scooping out middle so skins won't be too thin and break.With mixer on high, mix potatoes, butter, sour cream, salt and pepper. Add parsley and continue mixing until smooth. Can then add cheese and bacon, if desired.
Gently stuff mixture back into potato shells, being careful not to break them. Pile potato mixture as high as you can above the top of potato shell. Sprinkle with paprika for color. (Can be frozen at this point for serving later) Bake again for about 20 to 30 minutes. Should be lightly browned on top.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe can be frozen and taken out whenever company comes over. Also, you can stuff the potatoes with different kinds of cheese, etc. Can also be a meal itself with a salad. And half the recipe if needed.

 

 

 

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