TWICE BAKED POTATOES Recipe

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This recipe for TWICE BAKED POTATOES is from 16:8, 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: DINNER

Ingredients:	Ingredients: 4 LARGE RUSSET POTATOES 8 SLICES BACON 1 CUP SOUR CREAM ½ CUP MILK 4 TBSP BUTTER ½ TSP SALT ½ TSP PEPPER 1 CUP SHREDDED CHEDDAR CHEESE, DIVIDED 8 SCALLIONS, SLICED, DIVIDED

Directions:	Directions: SERVES: 8 PREP TIME: 15 MIN COOK TIME: 1 HR 15 MIN 1- PREHEAT OVEN TO 350ºF. 2- BAKE POTATOES IN PREHEATED OVEN FOR 1 HOUR. 3- MEANWHILE, PLACE BACON IN A DEEP LARGE SKILLET. COOK OVER MEDIUM-HIGH HEAT UNTIL EVENLY BROWN. DRAIN, CRUMBLE AND SET ASIDE. 4- WHEN THE POTATOES ARE DONE LOW THEM TO COOL FOR 10 MINUTES, THEN SLICE POTATOES IN HALF LENGTHWISE AND SCOOP THE FLESH INTO A LARGE OWL; SAVE THE SKINS. 5- TO THE POTATO FLESH ADD SOUR CREAM, MILK, BUTTER, SALT, PEPPER, ½ CUP CHEESE AND ½ THE SCALLIONS. MIX UNTIL WELL BLENDED AND CREAMY. SPOON THE MIXTURE INTO THE POTATO SKINS. 6- TOP EACH WITH REMAINING CHEESE, SCALLIONS AND BACON. 7- BAKE FOR ANOTHER 15 MINUTES. "Never argue with an idiot. They will only bring you down to their level and beat you with experience." -- George Carlin

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TWICE BAKED POTATOES Recipe

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