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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from The Spreigl Family & Friends 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:  
12 Medium size russet potatoes.

1-2 cups Sour Cream

1 bunch Green Onions (reserve some for topping)

2 cups Monterey Jack Cheese (1/2 cup divided)

Bacon Crumbles (reserve some for topping)

Directions:
Directions:
1) Wash and prep potatoes, (remembering to poke holes for baking).
Coat each potato with oil and sprinkle with salt - to taste

2) Bake potatoes at 425 degrees in oven for about 30-40 minutes / or until fork tender. Remove from oven and allow to cool to touch.

3) Slice potatoes in half and core out the potato into a bowl, leaving about 1/4" left of potato with the skin to form.

4) Mix in about 1-1/2 cups sour cream, chopped green onions, 1-1/2 cups monterey jack cheese, and bacon crumbles. Mix well. And pipe into potato skins.

Top with remaining monterey jack cheese and reserved green onion and bacon

Bake again at 425 for 20 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 Prep / 1hour
Personal Notes:
Personal Notes:
If making from Prepped Meal:

Thaw in refrigerator and warm in oven/microwave.

 

 

 

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