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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Twice baked potatoes Recipe

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This recipe for Twice baked potatoes is from Torre Family, 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:  
4 russet potatoes, washed

(Measurements below are approximate, flavor to taste)
½ stick salted butter, at room temperature
½ cup sour cream
¼ cup ranch salad dressing
1½ cups Cheddar or Jack cheese (or a mix of both)
½ cup whole milk
Salt and pepper
Optional: crumbled, fried bacon, green onions
Directions:
Directions:
Preheat the oven to 375 degrees.
Pierce each potato a few times with a fork. Wrap in a paper towel and microwave for 4-5 minutes (or use baked potato setting) until flesh is tender.
Slice off top layer of potoato. Use a spoon (or I use a melon baller) to carefully scoop out the inside of the potato and drop the scoops into a mixing bowl. While scooping, be careful not to get too close to the edge of the potato to keep the shape intact. Lay the hollowed out potatoes, skin side down, on a baking sheet.
Slice the butter into cubes and drop into the bowl. Add the sour cream, Ranch dressing, milk, 1/2 cup cheese, with salt, and pepper, and mix until well-combined and of desired consistency. Stir in chopped green onions and bacon, if desired.
Fill each potato with the mixture. Top with additional cheese.
Bake for about about 20 minutes, until the cheese is nice and melted and the potato is heated through.
Serve, and prepare to hear some “MMMMM’s.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Always a hit with guests and it pairs well with steak.

 

 

 

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