"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Twice-Baked Potatoes Recipe

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This recipe for Twice-Baked Potatoes, by , is from The Campbbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shonna Campbell

Category:
Category:

Ingredients:  
Ingredients:  
3 large baking potatoes
1 tbsp olive oil
1 1/2 tbsp milk
1 1/2 tbsp butter
1 cup sour cream
5 oz sharp cheddar cheese, grated (about 1 1/4 cups)
1/2 tbsp garlic salt
salt and pepper
3 slices bacon
1/4 cup finely chopped green onion

Directions:
Directions:
1. Preheat the oven to 400.
2. Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim.
3. Bake the potatoes for 45 minutes to an hour or until done.
4. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350.
5. When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl.
6. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste.
7. Mix until creamy. divide the mixture evenly and spoon it back into the potato shells.
8. Return the potatoes to the oven for 15 minutes.
9. Remove from oven and garnish with bacon and green onion.

 

 

 

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