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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Quaker Employee 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:  
8 whole russet potatoes, scrubbed clean
1/4 c. milk
1 stick butter, softened
3/4 c. sour cream
6 slices thin bacon, fried crisp and chopped
1/2 c. grated cheddar-jack cheese
salt and pepper, to taste
seasoned salt, to taste
2 whole green onions, sliced
Directions:
Directions:
Preheat the oven to 375 degrees.
Place the potatoes on a baking sheet and bake for 30 to 35 minutes, or until the potatoes are tender and the skins are slightly crisp.
Cut off the very end pieces of each potato, then slice the potato into 3 to 4 equal slices.
Lay the slices flat and use a spoon to remove most of the insides. Leave a very thin rim of potato around the edge for structure. As you go, dump the insides into a mixing bowl with the butter and sour cream.
Add milk and mix the potato mixture together until smooth. (like a mashed potato consistency)
Add bacon, salt, pepper, seasoned salt, and cheese, and mix together. Taste and make sure the mixture is seasoned enough.
Scoop the potato mixture back into the potato skin. Top with additional cheese.
Bake at 375 for 8 minutes, or until the cheese is melted.
Turn on the broiler and broil for 3 to 4 minutes, watching very carefully so you won't burn them.
Remove from oven and let sit on the baking sheet about 10 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can also do this the traditional way by cutting the potatoes in half length wise.

 

 

 

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