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TWICE BAKED POTATOES Recipe

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This recipe for TWICE BAKED POTATOES, by , is from KELLY'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!

Contributor:  
Contributor:  
kelly Kazakoff

Category:
Category:

Ingredients:  
Ingredients:  
4 large Yukon Gold or Red Potatoes
3 T thinly sliced green onions
sour cream
cup cream cheese (herbed or plain)
1 cup grated cheddar and any white cheese you want to use up (parm, havariti, mozza)
S&P, sprinkle of Mrs. Dash or thyme or rosemary, some kind of herb you have in your cupboard!

Directions:
Directions:
Cut a thin bit of one end of the tater off so it sits flat and cut about an inch off the other end (this is the end you will later scoop out the inside.

Bake potaotes for 1 hour until soft inside when poked with a sharp knife.

Let cool.

With a sharp knife cut around the edge of the part of the end of the potatoe you are going to scoop out. This makes it easier and cleaner when scooping! Place potatoe in a medium bowl. Add sour cream, half of the grated cheese mixture, cream cheese and spices.

With electric mixer, blend the potatoe mixture until light and fluffy.

Fill each potatoe till all of it is used up, top with remaining grated cheese and sprinkle with dried parsley (or something green)

Return taters to oven at 350 F until they are hot and cheese is melted and golden.

Feel free to use any cheeses (I use what I have on hand) you just need the sour cream or use cream or milk to make the potatoe light and fluffy.

 

 

 

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