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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from In Each Recipe, 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:  
8 Large Baking Potatoes
2 Sticks of Butter
1 cup Sour Cream
1 cup Cheddar/Jack Cheese
1 cup Bacon Bits
Lawry’s Seasoned Salt
Black Pepper
milk (if necessary)
1, 2 Scallions (optional). (Do not use if freezing)
Maybe use Cream Cheese instead of Sour Cream?
Directions:
Directions:
Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes. Do not use foil, skin will be firmer. Slice two sticks of butter into pats, place into a large mixing bowl. Add one cup of Bacon Bits and Sour Cream. After potatoes cool, cut in half and cradle in a dish cloth to scrape out the inside into the mixing bowl. Use a potato masher to mix ingredients, add milk for smoother mixture. Season with Lawry's & Pepper to taste. Add about 1 cup of grated cheddar/jack cheese and mix it in well. Mix in 1 or 2 Scallions if wanted. Scoop out the potato filling and fill the shells. Top each potato with more grated cheddar/jack cheese and heat @ 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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