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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes, by , is from The Critchlow Cookbook, 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!

Contributor:  
Contributor:  
Debbie Yorke

Category:
Category:

Ingredients:  
Ingredients:  
4 Baking potatoes
2 t butter softened
kosher salt
1 small tub sour cream
1 stick of butter
1/2 cup or so heavy cream
bacon bits - homemade or "real" (Hormel) bacon bits in the package
shredded cheddar cheese
green onions, thinly sliced.

Directions:
Directions:
Preheat oven to 400 degrees.

Wash/scrub potatoes and dry well. Rub a little butter on each and then sprinkle with kosher salt. Place in preheated oven. Bake for 1 hour or until soft. Remove from oven and let cool for about 10 minutes.

Using a potholder, hold potato and cut in half lengthwise. Scoop out potato into mixing bowl. Set skins aside on a baking sheet.

To potatoes, add 1 stick of butter and mix with a mixer until broken up. Add a little cream and mix again. Keep adding cream until mixture is pretty smooth but not wet. Add 2 big spoonfuls or so of sour cream. Taste and add more if you like. Add salt and pepper or garlic salt to taste. Mix until smooth - sometimes it's impossible to get all chunks out - that's ok. Place potato mixture back into skins with a spoon. Fill at least to the top of the skin. Sprinkle with cheese, bacon and green onions. Bake at 350 for 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
These have become my most requested recipe. I hesitate to tell people what the ingredients are because it might scare them off. BUT - they're only made once a year - so go ahead and splurge a little. Nothing with that much fat could taste badly. I laughed when I put it in the category of "vegetable".

 

 

 

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