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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 The Chambers Family'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!
Category:
Category:
Ingredients:  
Ingredients:  
4 large Idaho or russet potatoes, scrubbed and dried
1/4 c. butter, melted
1/4 to 1/2 c. whole milk or cream
Salt and pepper
3 slices crispy bacon, drained and chopped
2 green onions, chopped, optional
1/4 c. sour cream, optional
1 c. cheddar cheese or Velveeta
Directions:
Directions:
Preheat oven to 375º.

Scrub potatoes and pierce with a fork in several places to allow steam to escape. (Potatoes can explode in the oven if the steam builds up.) Place potatoes on oven racks, spaced evenly apart. Bake for 1 hour or until fork tender. Remove from oven and allow to cool for 15 minutes.

While the potatoes are still warm, cut in half lengthwise and scoop out flesh into medium mixing bowl. Try to get close to the potato skin without piercing it. Place potato shells in a baking dish and set aside.

Start mashing the potato flesh adding melted butter and room temperature (or warmed) milk or cream, salt and pepper to taste. Stir in bacon, sour cream, onions and cheese. Place approximately 1/4 c. of potato mixture back into the potato shells and top with additional cheese. Return to oven to melt cheese and reheat pototoes.

 

 

 

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