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Twice Baked Potatoes Recipe

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

Holiday Meal Favorite


6 moderate size potatoes
coarse salt
1/2 stick butter, softened
4 oz cream cheese, softened
1 cup shredded cheddar cheese
5 cloves garlic, pressed
salt and pepper to taste
1/4 cup (approx) milk or half and half
2 slices bacon, fried and crumbled

Scrub potatoes and stab with fork. Rub with oil and roll in coarse salt. Bake until done. Cool slightly. Cut in half lengthwise and scoop out potato, being careful to leave enough potato attached to skin to avoid ripping the skin. Set skin shells aside.
In large mixing bowl, using electric mixer, mix potato, butter, cream cheese, cheddar cheese, garlic, salt, pepper, and enough milk to achieve desired consistency. Consistency should be like sticky mashed potatoes.
Fill skins with potato mixture. Arrange on a baking sheet. Sprinkle with bacon crumbles. Bake at 350 for 20 to 25 minutes or until heated thoroughly.




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