Twice Baked Potatoes Recipe
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Category: |
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Ingredients: |
Ingredients: 4 lg. Russet potatoes
6 tbsp. butter
3/4 to 1 cup sour cream
1 1/2 + cups shredded Cheddar cheese
4 to 6 green onions, finely chopped
salt and freshly ground black pepper
fried bacon, crumbled (optional)
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Directions: |
Directions:Preheat oven to 400 degrees. Scrub and dry potatoes; lightly coat with vegetable oil. Place potatoes directly on center oven rack; bake until tender. Hold the potato with oven mit and trim off the top of the potatoes to make a canoe like shape. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so shells stay together. Mash potatoes with fork; add butter and sour cream. (Start with half and continue as needed. Adjust measurements as needed depending on potato size.) Stir in 1 cup cheese and mix well. Add green onions and season with salt and pepper. Refill the shells with the potato mixture, mounding it slightly. Sprinkle remaining cheese on top of potato filling. Set the potatoes on a baking sheet and bake until heated thoroughly, about 20 minutes. Serve immediately. |
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Personal
Notes: |
Personal
Notes: I do not use bacon in my potatoes, but if you would like it, add at the time you put in cheese.
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