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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

TWICE BAKED POTATOES Recipe

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This recipe for TWICE BAKED POTATOES is from Barbara's 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 large baking potatoes(preferably Russets)
1 cube butter
Warm milk
sour cream
8 bacon strips, cooked and crumbled
about 1 cup shredded cheddar cheese
1/2 cup chopped parsley
1 tsp seasoning salt
Directions:
Directions:
Scrub potatoes and then rub with oil and pierce with a fork. Bake at 375 degrees on a baking sheet that has been lined with foil. This will take at least an hour or more. Check when you can pierce them easily with a fork they are done. Cool until you can handle them. Cut a thin slice off the top of each potato and discard. Carefully scoop out the potatoes, leaving a thin shell. Mash the pulp well (I have found that a potato ricer works great) MIx in the butter, milk and sour cream (About a cup of sour cream and milk just til it is the consistency you want) Add the bacon, cheese, parsley and seasoned salt and mix well. Again, use the amount of cheese, and milk that you like. Spoon into shells. At this point, they can be covered and refrigerated until you are ready to bake them. Brush tops with a little melted butter and bake at 425 degrees for about 25 minutes until heated through.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This has become my staple at Christmas time. I get everything ready the day before and refrigerate Take out about 2 hours before you are ready to bake them. Great with prime rib.

 

 

 

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