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"The belly rules the mind."--Spanish Proverb

Aunt Dorothy’s Twice-Baked Potatoes Recipe

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This recipe for Aunt Dorothy’s Twice-Baked Potatoes is from The Gardner Family 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:  
4 large baking potatoes
8 slices of bacon
1 cup of sour cream
½ cup of milk
4 tablespoons butter
½ tsp. salt
½ tsp. pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided
Directions:
Directions:
Preheat oven to 350°F.

Bake potatoes in preheated oven for one hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside.

When potatoes are done, allow them to cool for 10 minutes.

Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.

To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup of cheese and half of the green onions.

Mix with a hand mixer until well blended and creamy.

Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.
Personal Notes:
Personal Notes:
Aunt Dorothy‘s recipe did not use bacon. I added that to the recipe, because why not?
I am still not fond of onions, and as a child I hated them. Aunt Dorothy always made a separate potato without onions for me.

 

 

 

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