"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 NANNY ROSE'S FAVORITE RECIPES, 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:  
Rose Whitney

Category:
Category:

Ingredients:  
Ingredients:  
potatoes
sour cream
cream cheese
chives
butter
salt and pepper to taste
bacon
green onions, Olive oil
cheese

Directions:
Directions:

Start with russet potatoes. Rub with olive oil and salt and bake until tender.
Let potatoes cool until you can handle them with ease. Cut potatoes in half lengthwise and scoop out the flesh leaving a 1/4 inch shell.
Combine potato flesh with cream cheese, sour cream, butter and cheese.
Fold in bacon and green onions. Season with salt and pepper.
Scoop the filling into the potato shells.
Top with remaining shredded cheese.
Bake and serve!
how to make twice baked potatoes

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe depends on how many potatoes you plan on cooking.

 

 

 

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