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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Jimmy V's Best of the West Tailgate Chest , 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:  
4 large russet potatoes
Olive oil
1/2 c. sour cream
1/2 c. milk
2 tbsp butter
1 tbsp cream
1 c. grated cheddar cheese
4 strips bacon
1/4 c. chopped green onion
Directions:
Directions:
Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of oven. Cook for 1 hour and 15 minutes at 400, or until the potatoes are cooked through. (If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 and 15 minutes for 4 potatoes.) Cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes or until crispy. Drain on paper towels. Let cool. Crumble. Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Place the scooped out potato insides, sour cream, mild, cream, and butter into a large bowl. Mash with a potato masher. Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
Heat oven to 350º. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Number Of Servings:
Number Of Servings:
4

 

 

 

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