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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from The Addis Family Cookbook Project, 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:  
Baking Potatoes (as many as you need-1 per person)
Sour Cream-about 1/4 cup per potato
Grated sharp cheddar cheese-1/4 cup per potato
Bacon Bits
American cheese-1 slice per potato-torn into pieces
LIpton onion soup mix.
Milk
(can use low fat ingredients-not fat free)
Directions:
Directions:
Bake potatoes in oven without foil until done
Meanwhile, mix Lipton onion soup mix with sour cream (adjust amount of mix if not using 2 cups of sour cream). Then add grated cheese, American cheese, and bacon bits.
When potatoes are done, slice off the top of the potatoes and scoop out the potato into the bowl with the other ingredients. Leave the shells intact. Mix the potatoes with the cheese mixture and add milk as necessary to make if the consistency of thick mashed potatoes (with lumps of course) Scoop back into potato shells and bake at 350º for at least 30 minutes. If you are in a hurry, you can put them in the microwave for a few minutes. Also can soup everything into a large greased casserole dish, but will take longer to bake.
Number Of Servings:
Number Of Servings:
as per potatoes
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
We have been making these since about 1969. Lays used to have a mix for dip that was Bacon onion flavored and that is what we used. When we couldn't find that any longer, we changed to the Lipton onion soup mix. Guess you could buy the dip already made and not have to mix it if you were going to use the whole container.

 

 

 

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